{"created":"2023-05-15T15:15:34.648928+00:00","id":1202,"links":{},"metadata":{"_buckets":{"deposit":"0f0d3722-c02b-443f-af2a-eb9b4ae27547"},"_deposit":{"created_by":12,"id":"1202","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1202"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00001202","sets":["5"]},"author_link":["2506","309","2508","2504","86","2505","2507","101","2503"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-05","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"316","bibliographicPageStart":"307","bibliographicVolumeNumber":"22","bibliographic_titles":[{"bibliographic_title":"Food Science and Technology Research","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Japanese Society for Food Science and Technology","subitem_publisher_language":"en"}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.3136/fstr.22.307","subitem_relation_type_select":"DOI"}}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Japanese Society for Food Science and Technology","subitem_rights_language":"en"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11320122","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13446606","subitem_source_identifier_type":"PISSN"}]},"item_2_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"588","subitem_subject_scheme":"NDC"}]},"item_2_version_type_20":{"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":[{"creatorNames":[{"creatorName":"Santiago, Dennis Marvin","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kawashima, Yuka","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Matsushita, Koki","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Noda, Tatsuya","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Pelpolage, Samanthi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tsuboi, Kazumasa","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Kawakami, Sakura","creatorNameLang":"en"},{"creatorName":"川上, 秋桜","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Koaze, Hiroshi","creatorNameLang":"en"},{"creatorName":"小疇, 浩","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"Yamauchi, Hiroaki","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-30"}],"displaytype":"detail","filename":"22_307.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"22_307.pdf","url":"https://obihiro.repo.nii.ac.jp/record/1202/files/22_307.pdf"},"version_id":"75dbff1f-1ca9-42be-b769-2bf267a672ec"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"purple sweet potato","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fresh pasta","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"noodle quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-09-04"},"publish_date":"2017-09-04","publish_status":"0","recid":"1202","relation_version_is_last":true,"title":["Noodle qualities of fresh pasta supplemented with various amounts of purple sweet potato powder"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T03:10:25.114624+00:00"}