2011 Fiscal Year Final Research Report
Properties of the novel products of miso developed using sesame flour, and these health promotion functions
| Project/Area Number |
21500756
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
Eating habits, studies on eating habits
|
|---|
| Research Institution | Shinshu University |
|---|
Principal Investigator |
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
KOIZUMI Yukimichi 東京農業大学, 応用生物科学部, 教授 (80078203)
|
|---|
| Research Collaborator |
FUKUDA Yasuko 前静岡大学, 教育学部, 教授 (40141444)
KOUDA Ikumi 前信州大学, 教育学研究科, 学生
|
|---|
| Project Period (FY) |
2009 – 2011
|
| Keywords | 発酵食品 / 健康増進機能 / セサムフラワ / 抗酸化性 / ポリフェノール |
|---|
| Research Abstract |
We prepared two novel products of miso using sesame flour. The first is sesame flour miso, the second is sesame flour-koji miso. Two types of miso are not inferior in the sensory evaluation points compared with rice-koji miso. The content of total polyphenols of these misos and DPPH radical scavenging activities increased during fermentation, and indicated higher values compared with rice-koji miso. These results suggested the possibility to apply the novel miso products developed using sesame flour.
|
Research Products
(4 results)
