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ひよこ豆餡調製の試みとレジスタントスタ-チ量について
https://mue.repo.nii.ac.jp/records/2000056
https://mue.repo.nii.ac.jp/records/2000056e452c338-e773-47fe-ba75-0eddda9269fb
名前 / ファイル | ライセンス | アクション |
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ひよこ豆餡調製の試みとレジスタントスタ-チ量について (611 KB)
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Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||||
---|---|---|---|---|---|---|---|---|
公開日 | 2024-04-18 | |||||||
タイトル | ||||||||
言語 | ja | |||||||
タイトル | ひよこ豆餡調製の試みとレジスタントスタ-チ量について | |||||||
タイトル | ||||||||
言語 | en | |||||||
タイトル | Method of Chickpea bean paste preparation and amount of resistant starch | |||||||
言語 | ||||||||
言語 | jpn | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | ひよこ豆 | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | 生餡 | |||||||
キーワード | ||||||||
主題Scheme | Other | |||||||
主題 | レジスタントスタ-チ | |||||||
キーワード | ||||||||
言語 | en | |||||||
主題Scheme | Other | |||||||
主題 | chickpea | |||||||
キーワード | ||||||||
言語 | en | |||||||
主題Scheme | Other | |||||||
主題 | bean paste | |||||||
キーワード | ||||||||
言語 | en | |||||||
主題Scheme | Other | |||||||
主題 | resistant starch | |||||||
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 | |||||||
著者名(日) |
亀井, 文
× 亀井, 文× 片平, 優菜
|
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抄録(日) | ||||||||
内容記述 | 難消化性でんぷんであるレジスタントスタ-チ(RS)は、食物繊維と同様の栄養生理機能を有し、腸内の健康に寄与することが明らかになってきている。日本ではあまり馴染みのなかったひよこ豆は、近年ではサラダやス-プとして食されることも多い。ひよこ豆は乾燥豆として炭水化物量およびタンパク質量は100g中61.5gと20.0gであり、乾燥小豆の59.6gと20.8gと主要成分量が類似している。そこで、ひよこ豆餡の調製を試み、そのレジスタントスタ-チ量を調べることを目的とした。 | |||||||
抄録(英) | ||||||||
内容記述 | 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. Recently, chickpea began to spread Japanese diet using as soup or salad. Chickpea are a good source of carbohydrate as well as adzuki beans, because they are starchy pulse. The purpose of this study was to establish making chickpea bean paste and investigate the amount of RS of chickpea bean paste. After soaking 24hours in deionized water, chickpea were boiled 40, 70, 100 minutes with 2L of water. These were grinded and 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 to make bean paste. Each boiling treatment of bean paste was analyzed RS contents. RS contents of chick bean paste of 40, 70, 100 minutes cooking time were 4.3%、10.2%、4.1%, respectively. Because of RS amount of 70minutes cooking time were large variation, RS amount of three cooking time were not significantly different. However, RS amount of these cooking time were similar to those of adzuki bean paste and taking as chick bean paste would be beneficial for our health. | |||||||
言語 | en | |||||||
雑誌書誌ID | ||||||||
収録物識別子タイプ | NCID | |||||||
収録物識別子 | AA1125110X | |||||||
書誌情報 |
ja : 宮城教育大学紀要 巻 58, p. 175-180, 発行日 2024-03-31 |