| Budget Amount *help |
¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2013: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
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| Outline of Final Research Achievements |
The possible moisturizing capability of vegetable and animal foods was studied. The residual water contents were increased in order of distilled water, orange, pomegranate, shiitake, wakame, green tea, cinnamon<milk, albumen, gelatin<hyaluronic acid, egg yolk<Japanese apricot<fish meal, okra<taro<potato<yam, heated poato, heated taro. From these results, it was suggested that vegetable foods of okra, yam, heated potato, and heated taro might have strong water retainability and thickening ability.
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