2000 Fiscal Year Final Research Report Summary
The Utilization of the Foods improving our environment - The Utilization of Kenaf-to the aged meals
| Project/Area Number |
11680156
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
食生活
|
|---|
| Research Institution | Kobe Women's Junior Collge |
|---|
Principal Investigator |
MORISHITA Toshiko Kobe Women's Junior Collge, Department of food and nutrition Professor, 食物栄養学科, 教授 (70125144)
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
INAGAKI Hiroshi Kobe Women's University Professor, 名誉教授
OKADA Yuki Kobe Women's Junior Collge, Department of food and nutrition Assistant, 食物栄養学科, 助手
HOSOMI Kazuko Kobe Women's Junior Collge, Department of food and nutrition Associate professor, 食物栄養学科, 講師
|
|---|
| Project Period (FY) |
1999 – 2000
|
| Keywords | textural profile / dried kenaf leaves / calucium / iron / dietary fiber / catechin / HPLC / Japanese noodle |
|---|
| Research Abstract |
Kenaf leaves contain a large amount of calcium and dietary fibers. In powder form, the dried leaves can be stored and used all year round as a supplementary additive for their rich calcium and dietary fibers. However, probably due to the existence of catechin in the leaves, they have a bitter taste, and cannot be used in foods without special treatment. We reported that we could decrease the bitterness f the leaves by natural drying and used them in powder form in different foods, and found out that most acceptable amount of dried kenaf powder was 1-2%. We examined the possibility of increasing the amount of kenaf powder added to noodle as a sample food, by improving the treatment method of leaves. The leaves were steamed for 10 min. and then heated for different periods of time. For heating, an incubator and a microwave oven were used. The catechin value, surface color, and textual profiles of samples were measured. The catechin was reduced by 60% by steam treatment. The best taste was obtained when the leaves were dried in a microwave oven heated for 150 sec. When this dried powder was added by 3% of weight to the samples, the taste, color, and hardness were accepted. It seemed to be that kenaf were the suitable materials for the aged meals
|
