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Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder
https://obihiro.repo.nii.ac.jp/records/1202
https://obihiro.repo.nii.ac.jp/records/1202c46d356b-2919-4d0a-8ee5-c0fd3ac5c322
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
22_307.pdf (1.9 MB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||||||
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| 公開日 | 2017-09-04 | |||||||||
| タイトル | ||||||||||
| タイトル | Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder | |||||||||
| 言語 | en | |||||||||
| 言語 | ||||||||||
| 言語 | eng | |||||||||
| キーワード | ||||||||||
| 言語 | en | |||||||||
| 主題Scheme | Other | |||||||||
| 主題 | purple sweet potato | |||||||||
| キーワード | ||||||||||
| 言語 | en | |||||||||
| 主題Scheme | Other | |||||||||
| 主題 | fresh pasta | |||||||||
| キーワード | ||||||||||
| 言語 | en | |||||||||
| 主題Scheme | Other | |||||||||
| 主題 | noodle quality | |||||||||
| 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 |
Santiago, Dennis Marvin
× Santiago, Dennis Marvin× Kawashima, Yuka× Matsushita, Koki× Noda, Tatsuya× Pelpolage, Samanthi× Tsuboi, Kazumasa× 川上, 秋桜× 小疇, 浩
WEKO
101
× Yamauchi, Hiroaki |
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| 抄録 | ||||||||||
| 内容記述タイプ | Abstract | |||||||||
| 内容記述 | Sweet potato is a nutritious, cost-effective and abundantly available food crop in Asia. In an effort to utilize sweet potato for food processing, the effects of purple sweet potato powder (PSPP)-supplementation on the quality of fresh pasta was determined. Results showed that PSPP-supplementation produced fresh pasta dark purple in color, attributable to the intrinsic anthocyanin content. Moreover, PSPP provided a higher amount of gelatinized starch, resulting in softer and more elastic raw fresh pasta; and the boiled fresh pasta showed a softer texture, as indicated by its hardness, rupture force and energy. However, PSPP-supplementation decreased the cooking weight gain of fresh pasta. Sensory evaluation rated the quality of boiled fresh pasta with 7.5% and 10% PSPP as more acceptable and equally acceptable as the control, respectively. Thus, this study suggests that PSPP-supplementation results in an acceptable noodle product, potentially increasing the utilization of purple sweet potato. | |||||||||
| 言語 | en | |||||||||
| 書誌情報 |
en : Food Science and Technology Research 巻 22, 号 3, p. 307-316, 発行日 2016-05 |
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| 出版者 | ||||||||||
| 出版者 | Japanese Society for Food Science and Technology | |||||||||
| 言語 | en | |||||||||
| ISSN | ||||||||||
| 収録物識別子タイプ | PISSN | |||||||||
| 収録物識別子 | 13446606 | |||||||||
| 書誌レコードID | ||||||||||
| 収録物識別子タイプ | NCID | |||||||||
| 収録物識別子 | AA11320122 | |||||||||
| DOI | ||||||||||
| 関連タイプ | isIdenticalTo | |||||||||
| 識別子タイプ | DOI | |||||||||
| 関連識別子 | info:doi/10.3136/fstr.22.307 | |||||||||
| 権利 | ||||||||||
| 言語 | en | |||||||||
| 権利情報 | Japanese Society for Food Science and Technology | |||||||||
| フォーマット | ||||||||||
| 内容記述タイプ | Other | |||||||||
| 内容記述 | application/pdf | |||||||||
| 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 | |||||||||
| 日本十進分類法 | ||||||||||
| 主題Scheme | NDC | |||||||||
| 主題 | 588 | |||||||||
