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小豆の煮熟時間の違いによる餡のレジスタントスターチ量について
https://mue.repo.nii.ac.jp/records/684
https://mue.repo.nii.ac.jp/records/684663f20e6-0fbf-40e3-9a31-23f21fabfa3c
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
小豆の煮熟時間の違いによる餡のレジスタントスターチ量について (2.4 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2018-02-21 | |||||
| タイトル | ||||||
| タイトル | 小豆の煮熟時間の違いによる餡のレジスタントスターチ量について | |||||
| タイトル | ||||||
| タイトル | Adzuki（Red）bean paste: Effect of cooking time on resistant starch contents and particle morphology | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 小豆餡、レジスタントスターチ、調理時間、餡粒子 | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Adzuki bean paste “An”, Resistant starch,（RS）Cooking time, “An” particles | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| 著者 |
亀井, 文
× 亀井, 文× 渥美, 令菜 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Background and objectives：Traditional Japanese sweets are very popular and are often eaten in middleage and elderly people. A lot of traditional Japanese sweets are made from adzuki bean paste, which is called “An”. Adzuki beans are a good source of carbohydrate as well as of protein, because they are starchy pulse. Resistant starch（RS）escapes digestion until reaching colon and acts like dietary fiber. Recently, many researchers suggest taking this new type of dietary fiber for our health benefits. The purpose of this study was to investigate that the effect of different cooking times on RS contents and particle morphology of adzuki bean paste “An”. Methods：Adzuki beans were boiled 50, 70, 90 minutes with five times volume of water. After grinding, the mixture was strained through a sieve in order to remove husk and put into cheesecloth. Then, 6kg of stone was placed on the cheesecloth for 1 hour to dehydrate “An”. Each treatment of “An” was analyzed RS contents and observed “An” particles by optical microscope. Results：RS contents of “An” of 50, 70, 90 minutes cooking time were 6.4%, 5.0%, 4.4%, respectively. These results showed that the longer adzuki beans were cooked, the less amounts of RS were formed. Optical microscope observation showed that longer cooking time increased damaged or ruptured “An” particles. Conclusions：These results indicated that damaged “An” particles had more digestible than intact “An”particles. It might be possible that intact “An” particles resist digestive enzymes. Furthermore, starch inside ‘An’ particles might be altered their structure during cooking. These change would be affected RS contents of adzuki bean paste “An”. |
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| 書誌情報 |
宮城教育大学紀要 en : Bulletin of Miyagi University of Education 巻 52, p. 211-217, 発行日 2018-01-31 |
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| 出版者 | ||||||
| 出版者 | 宮城教育大学 | |||||
