WEKO3
アイテム
雑穀クッキーの理化学的性質と食味特性
http://hdl.handle.net/10105/234
http://hdl.handle.net/10105/2340981b85e-9727-4723-ab28-f731a9b6f048
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
55-2-06_2006.pdf (1.3 MB)
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| アイテムタイプ | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2010-06-10 | |||||||||
| タイトル | ||||||||||
| タイトル | 雑穀クッキーの理化学的性質と食味特性 | |||||||||
| 言語 | ||||||||||
| 言語 | jpn | |||||||||
| キーワード | ||||||||||
| 主題 | millets’cookies, breaking energy, sensory evaluation, 雑穀クッキー, 破断エネルギー, 官能評価 | |||||||||
| 資源タイプ | ||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||
| 著者 |
大家, 千恵子
× 大家, 千恵子
× 岡本, 春香
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| 著者(ヨミ) | ||||||||||
| 姓名 | オオヤ, チエコ | |||||||||
| 著者(ヨミ) | ||||||||||
| 姓名 | オカモト, ハルカ | |||||||||
| 著者別名 | ||||||||||
| 姓名 | OHYA, Chieko | |||||||||
| 著者別名 | ||||||||||
| 姓名 | OKAMOTO, Haruka | |||||||||
| 抄録 | ||||||||||
| 内容記述タイプ | Abstract | |||||||||
| 内容記述 | The purpose of this study is to make two kinds of millets' cookies experimentally and analyze the propriety to lessen the trouble of removed foods (alternative foods) for children with food allergy and fatty snacks appeared on the market. The ingredients were glutinous common millet (KIBI), glutinous Italian millet (AWA), and pumpkin instead of flour and egg which were allergens; besides brown sugar or dried persimmon was contained instead of refined sugar in order to reinforce minerals and vitamins. Breaking energy of the cookie contained dried persimmon was 3.5 times higher than one contained brown sugar, and its waveform was different from any common cookies and drew one big undulation. It' s said that it had effect on making children chew food much more. All sugar & reducing sugar contents of both cookies were less difference. The cookie contained dried persimmon was preferred with significant difference (*p<.05) and the factor was hardness of dried persimmon (p<.1). The first impression of millets had been hard and tasteless, however, panelists changed to have interest in them after eating cookies (**p<.01). That is to say, millets' cookies could improve the image of millets. | |||||||||
| 書誌情報 |
奈良教育大学紀要. 自然科学 巻 55, 号 2, p. 43-54, 発行日 2006-10-31 |
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| ISSN | ||||||||||
| 収録物識別子タイプ | ISSN | |||||||||
| 収録物識別子 | 05472407 | |||||||||
| 書誌レコードID | ||||||||||
| 収録物識別子タイプ | NCID | |||||||||
| 収録物識別子 | AN00181070 | |||||||||
| 著者版フラグ | ||||||||||
| 出版タイプ | VoR | |||||||||
| その他のタイトル | ||||||||||
| その他のタイトル | Physical and Chemical Properties and Taste Characteristics of Millets’Cookies | |||||||||
| 出版者 | ||||||||||
| 出版者 | 奈良教育大学 | |||||||||
