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Studies on the relations of physicochemical factors and the differences of taste by cooking methods using various potato cultivars.

Research Project

Project/Area Number 24500959
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Eating habits, studies on eating habits
Research InstitutionKobe Women's University

Principal Investigator

GOTO Masahiro  神戸女子大学, 家政学部, 教授 (20244775)

Research Collaborator IWATA Emiko  
OHKUBO Ikuko  
NISHINAKA Mio  
MORI Motoyuki  
MORI Kazuyuki  
NAKAO Takashi  
Project Period (FY) 2012-04-01 – 2016-03-31
Project Status Completed (Fiscal Year 2015)
Budget Amount *help
¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2015: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2014: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2013: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2012: ¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Keywordsジャガイモ / 品種 / 官能検査 / 食味 / 加熱調理 / 食味評価 / 加熱調理法 / 調理方法
Outline of Final Research Achievements

It was analyzed the relations of chemical components, texture, and sensory evaluation score of cooked potatoes. Potatoes were using five cultivars potato harvested in Hokkaido, and five cultivars and two races of potatoes harvested in Nagasaki.
Potatoes immediately after harvest in Hokkaido, "Piruka" is suitable for deep-fried heating, “Haruka" is suitable for boiled heating. After six months storage, "Piruka" is suitable for microwave heating, "Haruka" is suitable for deep-fried, steamed, and microwave heating "Saikai No.31" is suitable for microwave heating in spring crop at Nagasaki. "Saikai No.37" is suitable for steaming, boiled heating in the autumn crop. "Aiyutaka" is suitable for deep-fried heating, "Sanjyumaru" is suitable for deep-fried heating, "Saikai No.31" is suitable for the microwave heating, "Saikai No.40" is suitable for deep-fried, microwave, boiled, and grilled heating.

Report

(5 results)
  • 2015 Annual Research Report   Final Research Report ( PDF )
  • 2014 Research-status Report
  • 2013 Research-status Report
  • 2012 Research-status Report
  • Research Products

    (5 results)

All 2015 Other

All Journal Article (1 results) (of which Acknowledgement Compliant: 1 results) Presentation (4 results) (of which Invited: 1 results)

  • [Journal Article] ジャガイモの品種による物理化学的性質と食味に及ぼす要因に関する研究2015

    • Author(s)
      後藤昌弘
    • Journal Title

      いも類振興情報

      Volume: 124 Pages: 3-6

    • Related Report
      2015 Annual Research Report
    • Acknowledgement Compliant
  • [Presentation] ジャガイモの加熱調理方法と食味評価-品種と貯蔵期間によるちがい-2015

    • Author(s)
      岩田惠美子,後藤昌弘,西中未央,森元幸
    • Organizer
      日本食品保蔵科学会創立40周年記念大会(第64回東京大会)
    • Place of Presentation
      東京農業大学(東京都世田谷区)
    • Year and Date
      2015-06-28
    • Related Report
      2014 Research-status Report
  • [Presentation] ジャガイモの品種による物理化学的特性と食味におよぼす要因に関する研究2015

    • Author(s)
      後藤昌弘
    • Organizer
      日本いも類研究会講演会
    • Place of Presentation
      青学会館アイビーホール(東京都渋谷区)
    • Year and Date
      2015-03-10
    • Related Report
      2014 Research-status Report
    • Invited
  • [Presentation] 北海道産ジャガイモの品種による化学的成分特性と食味の関連について

    • Author(s)
      岩田惠美子,後藤昌弘,大久保郁子,西中未央,森元幸
    • Organizer
      日本家政学会第66回大会
    • Place of Presentation
      北九州国際会議場(福岡県北九州市)
    • Related Report
      2013 Research-status Report
  • [Presentation] 長崎県産ジャガイモの品種・系統による物理化学的特性と食味の関連について

    • Author(s)
      後藤昌弘,岩田惠美子,大久保郁子,森一幸,中尾敬
    • Organizer
      日本家政学会第66回大会
    • Place of Presentation
      北九州国際会議場(福岡県北九州市)
    • Related Report
      2013 Research-status Report

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Published: 2013-05-31   Modified: 2019-07-29  

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