2015 Fiscal Year Final Research Report
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
|
| 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 |
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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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| Free Research Field |
食品コロイド学
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