| アイテムタイプ |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2009-07-19 |
| タイトル |
|
|
タイトル |
乾燥オカラの食品素材としての特性 |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Characteristics of dry okara as food material |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| item_resource_type |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| identifier_registration |
|
|
ID登録 |
10.14993/00000407 |
|
ID登録タイプ |
JaLC |
| アクセス権 |
|
|
アクセス権 |
open access |
|
アクセス権URI |
http://purl.org/coar/access_right/c_abf2 |
| 著者 |
山手, 好枝
堀内, 理恵
福田, 滿
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
Although a great deal of okara, soy milk residue, is produced, most of okara are dealt as an industrial waste. We propose the use of okara foods containing a large amount of dietary fiber and isoflavon for preventing disease derived from life custom. The properties of dry okara ground by different grinding methods, grindstone (GR), rotary mixer (RO), and hammer (HA) were examined, respectively. The microstructures of surface of okara particles were partially different from one another. The methods affecting the surface area of the particles were as following order: HA > GR > RO. The methods affecting the sedimentation volume in water and water-absorption amount were as following order: HA > GR > RO. It was found that the grinding method using GR is the intermediate one among three kinds of grinding methods. |
| bibliographic_information |
武庫川女子大学紀要. 自然科学編
巻 49,
p. 89-92,
発行日 2002-03-31
|
| 出版者 |
|
|
出版者 |
武庫川女子大学 |
|
言語 |
ja |
| item_10002_source_id_9 |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0916-3123 |
| item_10002_source_id_11 |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN10187277 |
P089-092.pdf (521.6 kB)
