2015 Fiscal Year Final Research Report
Development of new rice noodles superior the viscoelastic and palatability
| Project/Area Number |
25750026
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Okayama Prefectural University |
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Principal Investigator |
Ganeko Natsuki 岡山県立大学, 保健福祉学部, 助教 (70508788)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Keywords | 米粉麺 / 嗜好性 / 粘弾性 |
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| Outline of Final Research Achievements |
We got good viscoelasticity rice noodles. I developed 21 kinds ofthe rice noodles menu. In addition, we investigated the separation and characterization of proanthocyanidin from skins, and evaluated inhibitory effects of the separated ingredients on advanced glycation end products formation.
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| Free Research Field |
調理科学
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