2022 Fiscal Year Final Research Report
Soy-based food mixtures that contribute to the prevention of lifestyle-related diseases and dementia and their effects on chewing and satisfaction in humans
| Project/Area Number |
20H01619
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Review Section |
Basic Section 08030:Family and consumer sciences, and culture and living-related
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| Research Institution | University of Hyogo |
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Principal Investigator |
Yoshimura Miki 兵庫県立大学, 環境人間学部, 教授 (90240358)
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| Co-Investigator(Kenkyū-buntansha) |
桑野 稔子 静岡県立大学, 食品栄養科学部, 教授 (20213647)
江口 智美 静岡県立大学, 食品栄養科学部, 講師 (20740244)
島田 良子 兵庫県立大学, 環境人間学部, 助教 (80739300)
亀山 詞子 静岡県立大学, 食品栄養科学部, 助教 (30732945)
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| Project Period (FY) |
2020-04-01 – 2023-03-31
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| Keywords | 大豆タンパク質 / 大豆多糖類 / レジスタントスターチ / 物性 / 嗜好性 / 咀嚼性 |
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| Outline of Final Research Achievements |
Soya protein-mixed foods contributing to the prevention of lifestyle-related diseases and dementia were created and their physical properties, palatability, chewability and satisfaction were investigated. Soya protein-mixed rice flour cookies contained more protein than rice flour cookies, had a darker baking colour, higher water absorption and improved residual sensation. Soya protein-soy polysaccharide-mixed bread showed an increased swelling rate, softness and improved texture. Soya protein-soy polysaccharide mixed bread was preferred by both older and younger people, and chewing was encouraged. The autonomic intervention test LF/HF ratio showed no significant differences between the samples, but providing information on the lifestyle-related disease-preventive effects of the soya component increased the satisfaction of the elderly.
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| Free Research Field |
調理科学、応用栄養学
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| Academic Significance and Societal Importance of the Research Achievements |
高齢者の低栄養や生活習慣病予防および健康寿命の延伸を目的とし、大豆たんぱく質・多糖類を混合したクッキー、食パンを創製し、物性・嗜好性・咀嚼性・満足感の関連について検討した。大豆たんぱく質を適量混合した米粉クッキーは食感の改善がみられ、小麦粉アレルギーの代替クッキーとしても適切であった。大豆タンパク質と大豆多糖類混合食パンは高齢者だけでなく若年者にも好まれ、咀嚼が促された。自律神経系への影響は有意差が認められなかったが、高齢者の感情調査では大豆成分の生活習慣病予防効果についての情報提供を行うことにより満足感が増した。日常生活で食すること健康寿命の延伸や生活習慣病の予防に食での貢献が期待できた。
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