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MOLECULAR ANALYSIS OF THE QUALITY CHARACTERISTICS OF BUCKWHEAT

Research Project

Project/Area Number09680045
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 家政学
Research InstitutionKOBE GAKUIN UNIVERSITY

Principal Investigator

IKEDA Kiyokazu  Faculty of Nutrition, Kobe Gakuin University Associate Professor, 栄養学部, 助教授 (30068275)

Co-Investigator(Kenkyū-buntansha) ARAI Rie  Faculty of Nutrition, Kobe Gakuin University Research Assistant, 栄養学部, 実験助手 (00299067)
Project Period (FY) 1997 – 1998
Project Status Completed(Fiscal Year 1998)
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)
Keywordsbuckwheat / chemical analysis of components / mechanical properties / palatability characteristics / nutritional characteristics / quality characteristics
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.

Report

(3results)
  • 1998 Annual Research Report   Final Research Report Summary
  • 1997 Annual Research Report

Research Products

(3results)

All Other

All Publications

  • [Publications] Kiyokazu IKEDA: "A Molecular Basis for the Textural Characteristics of Buckwheat Products" Advances in Buckwheat Research. III57-III60 (1998)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Kiyohazu IKEDA et al.: ""A molecular Basis for the Textural Characteristics of Buckwheat Products"" Advances in Buckwheat Research. III57-III60 (1998)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1998 Final Research Report Summary
  • [Publications] Kiyokazu IKEDA: "A Molecular Basis for the Textural Characteristics of Buckwheat Products" Advances in Buckwheat Research. III57-III60 (1998)

    • Related Report
      1998 Annual Research Report

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Published : 1997-04-01   Modified : 2016-04-21  

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