Development of rice flour toward food emulsions
| Project/Area Number |
25850088
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Kyoto University |
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Principal Investigator |
MATSUMIYA KENTARO 京都大学, (連合)農学研究科(研究院), 助教 (60553013)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2015: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2013: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
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| Keywords | エマルション / サスペンション / 米粉 / 乳化安定性 / 酵素修飾 / 澱粉 / 油脂代替物 / 乳化剤 / 安定性 / 乳化物 / タンパク質 / 生産調整 / 食品 |
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| Outline of Final Research Achievements |
In this study, in order to develop rice flour toward food emulsions, the applicant carried out technical and analytical experiments to utilize rice flour suspensions as a fat replacer and an emulfiyng agent. He demonstrated that rice flour can be used as a fat replacer and an emulsifying agent for practical food products. These results will be useful for increased comsumption of rice flour in the food industry.
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Report
(4 results)
Research Products
(3 results)
