| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2020-06-30 |
| タイトル |
|
|
タイトル |
加工食品の素材に関する研究 : 蒟蒻成型に及ぼす唐辛子の影響(2) |
| タイトル |
|
|
タイトル |
Studies on the Materials of Processed Foods : Effects of Red Pepper on the Formation of Konnyaku (2) |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
グルコマンナン |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
唐辛子粉 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
鉄分 |
| 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 |
| ID登録 |
|
|
ID登録 |
10.24516/00000172 |
|
ID登録タイプ |
JaLC |
| 著者 |
道家, 晶子
渡辺, 優子
Doke, Shoko
Watanabe, Yuko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
Glucomannan are important food ingredients that make the gel. We examined the effects of the variety and component of additional red pepper on the formation of gelation in the glucomannan in our previous report. Red pepper is a hot seasoning,, two kinds of red pepper(material D and F) were analyzed for the ferrous levels, they were significantly higher in material D(the Korean red pepper) than in material F(the domestic one). When the Korean red pepper was added to paste of glucomannan, the elasticity of paste was inhibited lower than that of the domestic red pepper. By the ferrous component in the red pepper, the gel strength was decreased. The hardness in the formation of glucomannan was not conceded by vitaminC. It was very important for the ferrous levels in the gelation of konnyaku in order to chew them healthily. . |
| 内容記述 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
Glucomannan are important food ingredients that make the gel. We examined the effects of the variety and component of additional red pepper on the formation of gelation in the glucomannan in our previous report. Red pepper is a hot seasoning,, two kinds of red pepper(material D and F) were analyzed for the ferrous levels, they were significantly higher in material D(the Korean red pepper) than in material F(the domestic one). When the Korean red pepper was added to paste of glucomannan, the elasticity of paste was inhibited lower than that of the domestic red pepper. By the ferrous component in the red pepper, the gel strength was decreased. The hardness in the formation of glucomannan was not conceded by vitaminC. It was very important for the ferrous levels in the gelation of konnyaku in order to chew them healthily. . |
| 書誌情報 |
岐阜市立女子短期大学研究紀要
en : Bulletin of Gifu City Women's College
巻 61,
p. 47-51,
発行日 2011
|
| 出版者 |
|
|
出版者 |
岐阜市立女子短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0916-3174 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10208264 |
| 論文ID（NAID） |
|
|
|
識別子タイプ |
NAID |
|
|
関連識別子 |
110009432645 |
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