2016 Fiscal Year Final Research Report
Development of cooking and processing methods using chemical reactions of persimmon tannin and protein
| Project/Area Number |
25350095
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
|---|
| Section | 一般 |
|---|
| Research Field |
Eating habits
|
|---|
| Research Institution | Shimane University |
|---|
Principal Investigator |
|
|---|
| Project Period (FY) |
2013-04-01 – 2017-03-31
|
| Keywords | タンニン / タンパク質 / 調理 / 加工 / カキ |
|---|
| Outline of Final Research Achievements |
Cooking and processing methods for pudding and noodles that utilize the chemical reactivity of persimmon tannin and protein were examined . First, we compared the qualities of pudding using the astringent paste, the juice and the removal of astringency paste. The resulting puddings were dark in color with the addition of both astringent paste or juice of astringent persimmon. In addition, the appearance, color, smoothness, and food texture in the sensory analysis data were enhanced by the addition of the astringent juice from astringent persimmon. Second, we investigated the addition of the astringent paste or juice of astringent persimmon to flour during the production of Japanese noodles. The resulting noodles were dark in color and reddish. The elasticity modulus and tensile strength values of the boiled noodles were also increased with the addition of either the astringent paste or juice from astringent persimmon.
|
| Free Research Field |
食品学 調理学
|
