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Design of a nutritious allergen-free food and evaluation of its potential for acceptance

Research Project

Project/Area Number 26350105
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Eating habits
Research InstitutionJapan Women's University

Principal Investigator

FUJII KEIKO  日本女子大学, 家政学部, 准教授 (20186480)

Co-Investigator(Kenkyū-buntansha) 海老澤 元宏  独立行政法人国立病院機構(相模原病院臨床研究センター), アレルギー性疾患研究部, 部長 (30338876)
藤井 智幸  東北大学, 農学研究科, 教授 (40228953)
Project Period (FY) 2014-04-01 – 2017-03-31
Project Status Completed (Fiscal Year 2016)
Budget Amount *help
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2016: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2014: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Keywords食物アレルギー / アレルギー対応食品 / グルテンフリー / 米粉 / マフィン / 豆乳 / 野菜パウダー / 物性
Outline of Final Research Achievements

We investigated the diets of food allergic children (FA children) in this study. Because choices of processed foods are significantly limited, their QOL (quality of life) is low, especially in terms of dining out and traveling. Thus we tried to produce a rice muffin without egg, milk and wheat as a meal for FA children. The texture of the rice muffin was improved by adding trehalose. Freezing was effective for preservation of the muffin. The physical and nutritional qualities of the rice muffin were improved by addition of carrot powder and purple sweet potato powder.
These results indicated that a rice muffin with added vegetable powder could be an easily accepted meal choice for FA children.

Report

(4 results)
  • 2016 Annual Research Report   Final Research Report ( PDF )
  • 2015 Research-status Report
  • 2014 Research-status Report

Research Products

(5 results)

All 2016 2015 2014

All Presentation (5 results) (of which Int'l Joint Research: 1 results)

  • [Presentation] Development of a Novel Fermented Food Made with Germinated Soybean Flour and Rheological Properties during Dough Fermentation.2016

    • Author(s)
      Michiko Tsuji、Keiko Fujii
    • Organizer
      International Federation for Home Economics XXIII World Congress 2016
    • Place of Presentation
      韓国
    • Year and Date
      2016-08-03
    • Related Report
      2016 Annual Research Report
    • Int'l Joint Research
  • [Presentation] 食物アレルギーに対応した米粉マフィンの開発2015

    • Author(s)
      林典子、辻美智子、藤井恵子
    • Organizer
      第62回日本栄養改善学会学術総会
    • Place of Presentation
      福岡国際会議場
    • Year and Date
      2015-09-24
    • Related Report
      2015 Research-status Report
  • [Presentation] 食物アレルギー児の食生活の実態と食嗜好2014

    • Author(s)
      林典子、辻美智子、藤井恵子
    • Organizer
      日本給食経営管理学会
    • Place of Presentation
      同志社女子大学(京都府・京都市)
    • Year and Date
      2014-11-30
    • Related Report
      2014 Research-status Report
  • [Presentation] グルテンフリー米粉パンの保存性に及ぼす大豆タンパク質の影響2014

    • Author(s)
      辻美智子、江田有里、早川あつ美、藤井恵子
    • Organizer
      日本調理科学会
    • Place of Presentation
      県立広島大学(広島県・広島市)
    • Year and Date
      2014-08-29
    • Related Report
      2014 Research-status Report
  • [Presentation] 食物アレルギー児の食生活における食品選択上の問題点に関する実態調査2014

    • Author(s)
      林典子、辻美智子、藤井恵子
    • Organizer
      日本栄養改善学会
    • Place of Presentation
      パシフィコ横浜(神奈川県・横浜市)
    • Year and Date
      2014-08-21
    • Related Report
      2014 Research-status Report

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Published: 2014-04-04   Modified: 2018-03-22  

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