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The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours
http://hdl.handle.net/10659/00005938
http://hdl.handle.net/10659/000059383b15278d-fb06-4a2d-8265-f033f3be863e
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
R-2018-280_funatsu.pdf (449.9 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
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| 公開日 | 2019-08-08 | |||||
| タイトル | ||||||
| タイトル | The hypoglycemic effect and sensory properties of bread prepared using combinations of Japanese whole rye, whole-wheat and wheat flours | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Bread | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Dietary fiber | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Microstructure | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | Sensory properties | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Bread | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Dietary fiber | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Microstructure | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Sensory properties | |||||
| 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 |
Nishio, Y.
× Nishio, Y.× Tsunemi, N.× Tanimoto-Yoshikawa, E.× Tanaka, A.× Nakagawa, Y.× 岩﨑, 智仁× 金田, 勇× Ishioroshi, M.× Mafune, N.× 舩津, 保浩 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The aim of this study was to produce healthy breads capable of reducing postprandial glycemia. Macronutrient composition, in vivo hypoglycemic effect, microstructure, and sensory properties of the products were investigated. The mixing ratios of the main materials in Japanese wheat flour, whole wheat flour, and whole rye were 100:0:0 (No.1), 20:40:40 (No.2), and 20:0:80 (No.3), respectively. Total dietary fiber level was higher in Nos. 2 and 3 than in No.1 and especially, insoluble fiber level was considerably high in the former two. Glycemic index was lower in Nos. 2 and 3 than in No.1. The closed pore structure was observed in Nos. 2 and 3, in contrast, the opened pore structure was observed in No.1. There were significant differences (p<0.05) of sensory attributes such as bread smell, bread color, brittle, hard, watery and coarse notes among Nos. 1, 2, and 3. Palatability such as overall taste, ease of swallowing, and texture was significantly lower (p<0.05) in No.3 than in No.1 although that of No.2 was almost the same as No.1. These findings suggest that the differences in main raw materials and food structure are important factors in producing breads with hypoglycemic effect and high palatability. | |||||
| 書誌情報 |
International Food Research Journal 巻 25, 号 5, p. 2177-2184, 発行日 2018-10 |
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| ISBN | ||||||
| 識別子タイプ | ISBN | |||||
| 関連識別子 | 2231-7546 | |||||
| 権利 | ||||||
| 権利情報 | © All Rights Reserved | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 出版者 | ||||||
| 出版者 | Faculty of Food Science & Technology | |||||
| 資源タイプ | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | Article | |||||
