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Changes in Textural Properties of Low-Moisture Foods and Its Mechanism

Research Project

Project/Area Number 13680170
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field 食生活
Research InstitutionKanto Gakuin University (2002)
Kanto Gakuin Women's Junior College (2001)

Principal Investigator

WADA Yoshiko  Kanto Gakuin University, Department of Health and Nutrition, Professor, 人間環境学部, 教授 (90123207)

Co-Investigator(Kenkyū-buntansha) HIGO Atsuko  Toita Women's Junior College Department of Food and Nutrition, Associate Professor, 食物栄養科, 助教授 (20320781)
Project Period (FY) 2001 – 2002
Project Status Completed (Fiscal Year 2002)
Budget Amount *help
¥2,900,000 (Direct Cost: ¥2,900,000)
Fiscal Year 2002: ¥800,000 (Direct Cost: ¥800,000)
Fiscal Year 2001: ¥2,100,000 (Direct Cost: ¥2,100,000)
Keywordsmoisture absorption / commercial confectionary / modified starch / breaking property / absorbed moisture content / starch gelatinization
Research Abstract

The effects of absorbed moisture on texture properties and its mechanism were studied with twenty-seven kinds of commercial confections made from different starch ingredients (i.e., wheat, corn, potato and rice) and natural fried chips made of potato, fruits and vegetables. After the confectionary goods were left standing at ten levels of relative humidity (R.H. 7.6 - 97 %), the change of breaking force and breaking energy were small when the moisture was below R.H.32%, and the textural characteristics of test samples were found at around R.H. 68 - 88% to be classified two groups. One group (i.e., cookie, biscuit etc.) became softer, and the other (i.e., senbei) consisting of gelatinized starch became harder. A high positive correlation was obtained between the breaking properties of samples and their gelatinization. Also the results of baked wheat flour products with of modified starches (promotion type and suppressiontype of starch gelatinization) and were obtained similar as the confections. It was suggested that starch-gel formation and water condition were the important factors to strengthen the sample tissue with low moisture absorption.

Report

(3 results)
  • 2002 Annual Research Report   Final Research Report Summary
  • 2001 Annual Research Report
  • Research Products

    (3 results)

All Other

All Publications (3 results)

  • [Publications] 和田淑子: "吸湿による市販菓子類の破断特性値の変化とその要因"日本食品科学工学会誌. 49. 771-781 (2002)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2002 Final Research Report Summary
  • [Publications] Y. Wada, k. Ogawa, and A. Higo: "Changes in Breaking Properties of Commercial Confectionery with Moisture Absorption and Their Factors"J. Japanese Soc. Food Soc. Tech. Vol. 49. 771-781 (2002)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2002 Final Research Report Summary
  • [Publications] 和田淑子, 小川慶子, 肥後温子: "吸湿による市販菓子類の破断特性値の変化とその要因"日本食品科学工学会誌. 49巻2号. 771-778 (2002)

    • Related Report
      2002 Annual Research Report

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Published: 2001-04-01   Modified: 2016-04-21  

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