WEKO3
インデックスリンク
アイテム
炊飯加熱方法の違いによる米飯中のレジスタントスターチ量について
https://mue.repo.nii.ac.jp/records/873
https://mue.repo.nii.ac.jp/records/873844bdfcf-a6f2-4a97-9a61-a9b98f9be82b
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
炊飯加熱方法の違いによる米飯中のレジスタントスターチ量について (2.0 MB)
|
.png)
|
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2020-03-04 | |||||
| タイトル | ||||||
| タイトル | 炊飯加熱方法の違いによる米飯中のレジスタントスターチ量について | |||||
| タイトル | ||||||
| タイトル | Effects of different heating methods on resistant starch content in cooked rice | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 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× 弓座, 成実 |
|||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Objectives: Resistant starch(RS) escapes digestion until reaching colon and acts like dietary fiber. Recently, many studies suggest that RS, in addition to dietary fiber, may be beneficial for our health. Rice is major carbohydrate source in Japanese diet. Japanese eat a lot of boiled white rice every day. Therefore, it will be beneficial for our health if RS content in boiled rice would increase. The purpose of this study was to investigate effects of different heating methods on resistant starch content in cooked rice. Materials & Methods: Rice (Oryza sativa 'Koshihikari') were cooked by five different heating methods. The temperatures of different methods were also measured during cooking rice. RS contents of rice were analyzed immediately after cooking. The amount of RS was determined by a Resistant Starch Assay Kit. Results & Findings: Among five different methods, rice cooked by electric cooker was the highest RS content and RS content of the slowest temperature rising pot cooking became the lowest. These results indicated that rice cooked by different heating methods had changed RS contents. Since the activity of rice’s endogenous enzymes and gelatinization of rice are related to their heating temperatures, RS contents of cooked rice could be also related to the changes of heating methods. |
|||||
| 書誌情報 |
宮城教育大学紀要 en : Bulletin of Miyagi University of Education 巻 54, p. 309-314, 発行日 2020-01-30 |
|||||
| 出版者 | ||||||
| 出版者 | 宮城教育大学 | |||||
