2010 Fiscal Year Final Research Report
Design of processing and cooking about ripe sesame seeds and ripening process sesame seeds that aimed at lifestyle-related diseases prevention
| Project/Area Number |
20500728
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Nagoya Keizai University |
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Principal Investigator |
NAGASHIMA Mayumi Nagoya Keizai University, 人間生活科学部, 教授 (80261105)
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| Co-Investigator(Kenkyū-buntansha) |
TASHIRO Toru 千葉大学, 大学院・園芸研究科, 教授 (00109315)
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| Project Period (FY) |
2008 – 2010
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| Keywords | 健康と食生活 / 完熟ゴマ / 登熟過程ゴマ / セサミン / セサモリン / ゴマ表皮水抽出物 / 機能性ゴマ加工食品 |
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| Research Abstract |
We experimented aiming at the creation of a useful sesame processed food for the lifestyle-related diseases prevention that had the functionality and the preference. As a result, the following four points were clarified as the basic data. 1. Content of functional ingredients has a big difference depending on the kind of sesame seeds. 2. The immature seeds of functionality element high content kind sesame seeds have possibility as the material of the processed food. 3. The oxidative stability of the low temperature crushing sesame seeds is good. Therefore this is suitable as a material of the sesame processed food. 4. The water extract of sesame seed coat has antioxidative activity.
In addition, the amount of sesame seed used for sesame pudding on the market was clarified. It was shown that manufacturing the sesame processed food that improved the functionality and the preference was possible by the use of the obtained basic data.
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