{"created":"2023-06-19T07:00:07.815613+00:00","id":1332,"links":{},"metadata":{"_buckets":{"deposit":"3901bb31-c7ab-4cb7-92da-4aa7ef475fbc"},"_deposit":{"created_by":3,"id":"1332","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1332"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00001332","sets":["9:10:18:19"]},"author_link":["3166","3165","3168","3167","3159","2725","2908","3157","3162","2902","3164","3158","3163","3160","3161"],"item_2_alternative_title_22":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"The Hypoglycemic Effect and Palatability of Doughnuts and Pound Cakes Prepared Using Combinations of Japanese Whole Rye, Whole-Wheat and Wheat Flours"}]},"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"9","bibliographicPageEnd":"444","bibliographicPageStart":"438","bibliographicVolumeNumber":"62","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":"The aim of this study was to produce doughnuts and pound cakes capable of reducing postprandial glycemia. Proximate composition, in vivo hypoglycemic effect, and palatability of the products were investigated. In doughnuts, mixing ratios of Japanese whole rye, whole wheat, and hard flours were 0：0：50 (D0), 0：40：10 (D1), and 40：0：10 (D2). Total dietary fiber (TDF) level was higher in D1 and D2 than in D0. Blood glucose level was significantly (p<0.05) lower in D1 at 15 min and in D2 at 15 and 30 min than in D0 after 50 g sugar loading in healthy subjects. Acceptability of D1 was higher and that of D2 was lower compared to D0. In pound cakes, mixing ratios of Japanese whole rye, whole wheat, and soft flours were 0：0：25 (C0), 0：20：5 (C1), and 20：0：5 (C2). TDFlevel was higher in C1 and C2 than in C0. Blood glucose level was significantly (p<0.05) lower in C1 than in C0 at 90 min after 50 g sugar loading in healthy subjects. Samples did not significantly differ in palatability. The results suggest that the selection of main raw materials and the processed food form are important factors in producing bakery products with hypoglycemic effects and high palatability. 本研究では，食物繊維を多く含むライ麦を使用し，加工形態をドーナツやケーキとして，食後血糖値の上昇抑制効果および嗜好性について検討した．結果を下記に示す．1．小麦全粒粉，ライ麦全粒粉を配合した各ドーナツ，ケーキの50g糖質相当量摂取前後から得られた血糖値においてドーナツの小麦全粒粉ドーナツ（D1），ライ麦全粒粉ドーナツ（D2）ではプレーンドーナツ（D0）よりも有意に低値であった．2．ケーキではプレーンケーキ（C0）に対し，小麦全粒粉ケーキ（C1）が有意に低値であった．3．密度はドーナツではD0に比べD2有意に高く，気泡が少なく，押しつぶされた構造であった．ケーキでは密度には違いが認められなかった．4．嗜好性を調査したところ，ドーナツはD1の方がD2よりも好まれたのに対し，ケーキでは試料間に違いがみられなかった．以上の結果から，小麦全粒粉やライ麦全粒粉を配合したドーナツおよびケーキに含まれる食物繊維量18) や加工形態の違い16) によって食後血糖値の上昇抑制効果や嗜好性が異なるため，糖尿病予防食として利用するためには主原料に合った加工形態の選択が重要と考えられる．","subitem_description_type":"Abstract"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"3162","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Funatsu, Yasuhiro"}]},{"nameIdentifiers":[{"nameIdentifier":"3163","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nagata, Akie"}]},{"nameIdentifiers":[{"nameIdentifier":"3164","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tanaka, Akira"}]},{"nameIdentifiers":[{"nameIdentifier":"3165","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nishio, Yukio"}]},{"nameIdentifiers":[{"nameIdentifier":"3166","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nakagawa, Yoshihisa"}]},{"affiliations":[{"affiliationNames":[{"affiliationName":"","lang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"","nameIdentifierScheme":"ISNI","nameIdentifierURI":"http://www.isni.org/isni/"}]}],"familyNames":[{"familyName":"IWASAKI","familyNameLang":"en"},{"familyName":"岩﨑","familyNameLang":"ja"}],"givenNames":[{"givenName":"Tomohito","givenNameLang":"en"},{"givenName":"智仁","givenNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"2908","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9348","nameIdentifierScheme":"教員総覧","nameIdentifierURI":"https://www.rakuno.ac.jp/archives/teacher/9348.html"}],"names":[{"name":"IWASAKI, Tomohito","nameLang":"en"},{"name":"岩﨑, 智仁","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"3167","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kaneda, Isamu"}]},{"nameIdentifiers":[{"nameIdentifier":"3168","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Mafune, Naoki"}]}]},"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_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.3136/nskkk.62.438","subitem_relation_type_select":"DOI"}}]},"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":"永田, 亜希恵"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"田中, 彰"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西尾, 由紀夫"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中川, 義久"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"IWASAKI, Tomohito","creatorNameLang":"en"},{"creatorName":"岩﨑, 智仁","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"金田, 勇","creatorNameLang":""}],"familyNames":[{"familyNameLang":""}],"givenNames":[{"givenNameLang":""}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"眞船, 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-2016-076_funatsu.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"S-2016-076_funatsu.pdf","url":"https://rakuno.repo.nii.ac.jp/record/1332/files/S-2016-076_funatsu.pdf"},"version_id":"fd22efca-edee-4851-b8ac-f07a5f714552"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"doughnut","subitem_subject_scheme":"Other"},{"subitem_subject":"cake","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":"palatability","subitem_subject_scheme":"Other"},{"subitem_subject":"ドーナツ","subitem_subject_scheme":"Other"},{"subitem_subject":"ケーキ","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":"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":"ドーナツとケーキへの小麦またはライ麦全粒粉の配合による血糖値上昇抑制効果と嗜好性への影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ドーナツとケーキへの小麦またはライ麦全粒粉の配合による血糖値上昇抑制効果と嗜好性への影響"}]},"item_type_id":"2","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-09"},"publish_date":"2017-06-09","publish_status":"0","recid":"1332","relation_version_is_last":true,"title":["ドーナツとケーキへの小麦またはライ麦全粒粉の配合による血糖値上昇抑制効果と嗜好性への影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-31T00:54:22.473448+00:00"}