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乾燥小豆さらし餡クッキーがレジスタントスターチ量とその特性に及ぼす影響
https://mue.repo.nii.ac.jp/records/1209
https://mue.repo.nii.ac.jp/records/12094552b262-b37d-49eb-a3a1-0446e412e18c
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
乾燥小豆さらし餡クッキーがレジスタントスターチ量とその特性に及ぼす影響 (1.7 MB)
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| アイテムタイプ | 学術雑誌論文 / Journal Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2021-03-16 | |||||
| タイトル | ||||||
| タイトル | 乾燥小豆さらし餡クッキーがレジスタントスターチ量とその特性に及ぼす影響 | |||||
| タイトル | ||||||
| タイトル | Effect of powder dry adzuki bean paste flour in place of wheat flour on resistant starch content and sensory characteristics of cookies | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 乾燥小豆さらし飴 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | レジスタントスターチ | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 官能評価 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | クッキー | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | dry adzuki bean paste | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | resistant starch（RS） | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | sensory characteristics | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | cookies | |||||
| 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 | journal article | |||||
| 著者 |
亀井, 文
× 亀井, 文× 伊藤, 智美 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Objectives: Traditional Japanese sweets have been popular among Japanese, and are often eaten particularly by middle-aged and elderly people. A lot of traditional Japanese sweets contain adzuki bean paste（ABP）. Adzuki beans are a good source of carbohydrate as well as of protein, because these are starchy pulse. Furthermore, they contain a lot of dietary fiber and also include resistant starch （RS）. RS escapes digestion until reaching colon and acts like dietary fiber. Recently, many studies recommend taking this new type of dietary fiber because of health benefits. The purpose of this study was to investigate feasibility of replacing wheat flour to powder dry ABP by analyzing RS contents and sensory characteristics in cookies. | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Materials & Methods: Cookies were prepared from various blends of wheat flour（WF） and powder dry ABP（DABP）（100%WF:0%DABP, 50%WF:50%DABP, 25%WF:75%DABP, 0%WF:100%DABP）. RS content of these cookies were measured by Resistant Starch Assay Kit （Megazyme International Ireland, Ireland） and ranking test was applied for evaluating sensory characteristics. | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Results & Findings: RS content of powder dry ABP was 5.3% and RS contents of cookies blended flour with 50%DABP, 75%DABP, 100%DABP were 1.6%, 2.1%, 3.0%, respectively. As a ratio of ABP in the cookies increased, a ratio of RS content also increased. Sensory evaluation indicated that 50%DABP cookies was not different from 0%DABP cookies in terms of flavor, sweetness, texture and overall acceptability. These results implied that cookies made of powder DABP in place of wheat flour increased amount of RS in cookies. Taking account of sensory evaluation, 50% replacement of powder DABP cookies were found to be acceptable. | |||||
| 書誌情報 |
宮城教育大学紀要 巻 55, p. 239-244, 発行日 2021-01-29 |
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