MOLECULAR ANALYSIS OF THE QUALITY CHARACTERISTICS OF BUCKWHEAT
| Project/Area Number | 09680045 |
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
家政学
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| Research Institution | KOBE GAKUIN UNIVERSITY |
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Principal Investigator |
IKEDA Kiyokazu Faculty of Nutrition, Kobe Gakuin University Associate Professor, 栄養学部, 助教授 (30068275)
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| Co-Investigator(Kenkyū-buntansha) |
ARAI Rie Faculty of Nutrition, Kobe Gakuin University Research Assistant, 栄養学部, 実験助手 (00299067)
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| Project Period (FY) |
1997 – 1998
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| Project Status |
Completed(Fiscal Year 1998)
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| Budget Amount *help |
¥2,900,000 (Direct Cost : ¥2,900,000)
Fiscal Year 1998 : ¥700,000 (Direct Cost : ¥700,000)
Fiscal Year 1997 : ¥2,200,000 (Direct Cost : ¥2,200,000)
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| Keywords | buckwheat / chemical analysis of components / mechanical properties / palatability characteristics / nutritional characteristics / quality characteristics |
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| Research Abstract |
This study has undertaken to analyze the quallty characteristics of buckwheat in view of molecular aspect. Chemical analyses with various buckwheat samples have shown that there are variations in content of components, that is, protein, starch and dietary fiber among buckwheat sampies examined. Mechanical analyses have shown that there are variations in mechanical values of buckwheat products among buckwheat samples examined. Sensory evaluation of buckwheat products may be closely associated with their mechanical characteristlcs. Furthermore, our analyses suggests that the sensory characteristics of buckwheat products may be closely associated for the chemical analytical values and the chemical forms of their components. Thus we suggest a molecular basis for the quality characteristics, including nutritional characteristics and palatability characteristics, of buckwheat through this study.
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Report
(3results)
Research Products
(3results)
