| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2016: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2015: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
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| Outline of Final Research Achievements |
The objective is to clarify the change of moisture state and glass state of dried potatoes at the molecular level, and to determine conditions for keeping a soft texture without deteriorating harming preservability by dried potato. Through research, we aimed to propose a method of making dried sweet potato with both palatability and preservation, such that delicious dried potatoes can be eaten anywhere throughout the year. As a result of the research, it was found that the moisture state of dried potatoes varies depending on the moisture content, which is also related to the behavior of glass transition. These will serve as a clue to detect differences in moisture status depending on the variety in the future. Consumers also feel the seasons feeling against dried sweet potatoes, so we found that it is necessary to consider the season when selling dried sweet potatoes from the viewpoint of food culture.
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