Design of a nutritious allergen-free food and evaluation of its potential for acceptance

2016 Fiscal Year Final Research Report

• Project/Area Number: 26350105
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Japan Women's University
• Principal Investigator: FUJII KEIKO 日本女子大学, 家政学部, 准教授 (20186480)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: 食物アレルギー / アレルギー対応食品 / グルテンフリー / 米粉 / マフィン / 豆乳 / 野菜パウダー / 物性

Outline of Final Research Achievements

We investigated the diets of food allergic children (FA children) in this study. Because choices of processed foods are significantly limited, their QOL (quality of life) is low, especially in terms of dining out and traveling. Thus we tried to produce a rice muffin without egg, milk and wheat as a meal for FA children. The texture of the rice muffin was improved by adding trehalose. Freezing was effective for preservation of the muffin. The physical and nutritional qualities of the rice muffin were improved by addition of carrot powder and purple sweet potato powder.
These results indicated that a rice muffin with added vegetable powder could be an easily accepted meal choice for FA children.

Free Research Field

調理科学