{"created":"2023-06-19T07:00:07.191050+00:00","id":1317,"links":{},"metadata":{"_buckets":{"deposit":"b5d5e34f-6142-4eac-a2fa-87e5c06ec071"},"_deposit":{"created_by":3,"id":"1317","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1317"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00001317","sets":["9:10:18:19"]},"author_link":["3125","2725","3129","3130","3126","3127","3128"],"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-08","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"8","bibliographicPageEnd":"372","bibliographicPageStart":"367","bibliographicVolumeNumber":"55","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌"}]}]},"item_2_description_43":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"豆乳や豆腐の副産物として排出される「おから」の有効活用を目的として，おからをケーキに利用した製品（「おからケーキ」）の一般成分，血糖値上昇抑制効果および官能的特性について従来の小麦を利用した製品（「対照ケーキ」）のそれらと比較検討を行った．その結果を下記に示す．（1）「おからケーキ」と「対照ケーキ」の一般成分を調査したところ，食物繊維量，とくに不溶性食物繊維量が前者は後者よりも多い点に特徴がみられ，糖質量やエネルギー値でも前者が後者よりも低かった．（2）実用面を考慮した「おからケーキ」と「対照ケーキ」の100g同量摂取試験の結果，前者の食後15分，30分，45分および120分の血糖値は後者のそれらに比べて有意に低い値を示した．（3）「おからケーキ」と「対照ケーキ」の50g糖質摂取試験を実施したところ，前者は食後30分の血糖値を有意に抑制した．また，両者のGIを比較したところ，前者のGIは後者のそれより39.1％低い値であった．（4）「おからケーキ」と「対照ケーキ」の官能評価を実施したところ，外観，香り，大豆臭および甘味については両者に有意差はみられなかった．しかし，食感，飲み込みやすさおよび全体味では前者が後者より有意に好ましく，受容性でも高い傾向が認められた．以上の結果より，「おからケーキ」は，食後の血糖上昇しにくい食品であり，嗜好面でも「対照ケーキ」に比べて大きな違いがみられないことから，糖尿病予防食の一つとして利用可能であることが明らかとなった．","subitem_description_type":"Abstract"}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_2_source_id_10":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341-027X","subitem_source_identifier_type":"ISSN"}]},"item_2_version_type_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"FUNATSU, Yasuhiro","creatorNameLang":"en"},{"creatorName":"舩津, 保浩","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"西村, 由紀子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"石下, 真人"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"上馬塲, 和夫"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西尾, 由紀夫"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"寺島, 晃也"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"真船, 直樹"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-09-14"}],"displaytype":"detail","filename":"S-435_Funatsu.pdf","filesize":[{"value":"799.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"S-435_Funatsu.pdf","url":"https://rakuno.repo.nii.ac.jp/record/1317/files/S-435_Funatsu.pdf"},"version_id":"3a689011-e685-4740-9dbd-43bed92e7578"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"tofu-refuse","subitem_subject_scheme":"Other"},{"subitem_subject":"dietary fiber","subitem_subject_scheme":"Other"},{"subitem_subject":"moderating postprandial blood glucose level","subitem_subject_scheme":"Other"},{"subitem_subject":"cake","subitem_subject_scheme":"Other"},{"subitem_subject":"plaatability","subitem_subject_scheme":"Other"},{"subitem_subject":"大豆おから","subitem_subject_scheme":"Other"},{"subitem_subject":"食物繊維","subitem_subject_scheme":"Other"},{"subitem_subject":"食後血糖値上昇抑制","subitem_subject_scheme":"Other"},{"subitem_subject":"ケーキ","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好性","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"おからケーキの血糖値上昇抑制効果と官能特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"おからケーキの血糖値上昇抑制効果と官能特性"}]},"item_type_id":"2","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-03-31"},"publish_date":"2011-03-31","publish_status":"0","recid":"1317","relation_version_is_last":true,"title":["おからケーキの血糖値上昇抑制効果と官能特性"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-31T00:54:15.958316+00:00"}