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2014 Fiscal Year Final Research Report

Development of Foods with Functionality and Palatability of Indonesian Vegetative Food Materials

Research Project

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Project/Area Number 23500927
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 InstitutionNara Women's University

Principal Investigator

TAKAMURA HITOSHI  奈良女子大学, 生活環境科学系, 准教授 (70202158)

Project Period (FY) 2011-04-28 – 2015-03-31
Keywordsインドネシア / 食素材 / 機能性 / 嗜好性 / メリンジョ / グネモン / パンギノキ / クルワック
Outline of Final Research Achievements

Foods with functionality and palatability of Indonesian vegetative food materials, melinjo and kluwak were developed. First, melinjo's effective components, gnetin C, gnemonoside A, and gnemonoside D were fractionated. These had strong bitter taste, and it was supposed that functionality and bitterness of melinjo could not be separated. Then, confectionery and bread using melinjo powder were prepared. Use of 5% melinjo gave confectionery bitterness. Although bread with 30% melinjo could be eaten, its palatability was reduced. Finally, the antioxidative properties of kluwak were analyzed. Phenolic compounds were the main antioxidants in water phase. Gamma-tocotrienol was the main antioxidant in oil phase.

Free Research Field

食品化学・調理科学

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Published: 2016-06-03  

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