2022 Fiscal Year Final Research Report
The impact of sugar alcohols on the glycemic response of low-sugar, gluten-free foamed foods
Project/Area Number |
20K13830
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Research Category |
Grant-in-Aid for Early-Career Scientists
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Allocation Type | Multi-year Fund |
Review Section |
Basic Section 08030:Family and consumer sciences, and culture and living-related
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Research Institution | Japan Women's University |
Principal Investigator |
FUNAKI Ami 日本女子大学, 家政学部, 研究員 (10848071)
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Project Period (FY) |
2020-04-01 – 2023-03-31
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Keywords | 糖アルコール / 低糖質 / グルテンフリー / 含泡食品 |
Outline of Final Research Achievements |
In this study, xylitol, which has the same sugar content as sucrose, was selected as a sugar alcohol and added to sponge cakes, which are a basic ingredient in Western confectionery, in order to elucidate the chemical and physical effects of sugar alcohols on the confectionery production process. In addition, we focused on the fact that soy milk made from soybeans has foaming properties, and used rice flour and soy milk foam instead of wheat flour and egg white foam as an allergy-friendly food, in order to elucidate its cooking characteristics. Soy milk foam was shown to have the potential to be used as a substitute for egg white foam by controlling the foam temperature during foaming. Xylitol can be used as a substitute for sucrose.
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Free Research Field |
調理科学
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Academic Significance and Societal Importance of the Research Achievements |
本研究では、生活習慣病予防として期待のできる糖アルコールを使用した上で、アレルギー対応食品として小麦粉と卵白泡沫の代わりに、米粉と豆乳泡沫を複合化させたスポンジケーキを調製し、その特徴を明らかにした。この成果により、豆乳泡沫は起泡時泡沫温度を制御することにより、卵白泡沫の代替として利用できる可能性が示された。また、キシリトールはスクロースの代替として利用できることが示され、今後アレルギー対応食品や生活習慣病予防食品の開発、応用に向けて基礎となる知見が得られた。
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