{"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":["309","2505","101","2507","2503","2508","86","2504","2506"],"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 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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":"2024-12-04T02:14:05.363012+00:00"}