2015 Fiscal Year Final Research Report
Studies on the relations of physicochemical factors and the differences of taste by cooking methods using various potato cultivars.
| Project/Area Number |
24500959
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
|---|
| Section | 一般 |
|---|
| Research Field |
Eating habits, studies on eating habits
|
|---|
| Research Institution | Kobe 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
|
| Keywords | ジャガイモ / 品種 / 官能検査 / 食味 |
|---|
| 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.
|
| Free Research Field |
調理科学
|
