2021 Fiscal Year Final Research Report
Control of carbohydrate digestibility of vegetable food by processing
| Project/Area Number |
19K15943
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| Research Category |
Grant-in-Aid for Early-Career Scientists
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| Allocation Type | Multi-year Fund |
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| Review Section |
Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
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| Research Institution | Utsunomiya University |
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Principal Investigator |
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| Project Period (FY) |
2019-04-01 – 2022-03-31
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| Keywords | 大麦 / in vitro模擬消化試験 / β-グルカン / ポリフェノール / 食品加工 / 糖質消化性 |
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| Outline of Final Research Achievements |
The main purposes of this study were to evaluate the carbohydrate digestibility of dumpling skins made from different varieties of barley and to analyze their carbohydrate digestibility by kinetic analysis. Dumpling skins made from Tochigi Prefecture barley (cv. Sachiho golden, Daishimochi, and Mochikinuka) and commercial wheat flour were used in the experiments. To evaluate the digestibility of carbohydrates among the samples, kinetic analysis was performed by fitting a non-linear linear equation. It was concluded that the apparent amylose content, rather than β-glucan or total polyphenols, was responsible for the differences among the varieties.
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| Free Research Field |
食品工学
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| Academic Significance and Societal Importance of the Research Achievements |
大麦は近年の消費量が増加し，その主要成分である食物繊維やポリフェノールは糖質消化性（血糖値の変動）を緩やかにする機能性が明らかにされている．しかし，大麦を使った食品加工例やその糖質消化性に関する研究はほとんどみあたらない．本研究では，大麦の加工方法として餃子皮を取り上げ，糖質消化性とその因子について検討した．得られた結果は，糖質消化性を緩やかにする新たな大麦食品の作製を通して，人々の健康維持増進に貢献できる．
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