Academic Knowledge Archives of Gunma Institutes >
前橋工科大学(Maebashi Institute of Technology) >
02 研究紀要 >
第21号(2018) >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10087/12317

Title: 大豆粉入りグルテンフリー麺の反栄養素含量の評価
Other Titles: Evaluation of anti-nutrient content of gluten-free noodles with soy flour
Authors: 善野, 修平
原田, 舜典
小林, 卓
ゼンノ, シュウヘイ
ハラダ, シュンスケ
コバヤシ, スグル
Zenno, Shuhei
Harada, Shunsuke
Kobayashi, Suguru
Keywords: フィチン酸
Phytic acid
Trypsin inhibitor
Gluten-free noodles
Soy flour
Mulberry flour
Issue Date: 31-Mar-2018
Abstract: Phytic acid (PA) and trypsin inhibitor (TI) were analyzed for rice flour based gluten-free noodles containing soy flour. Raw noodles and their boiled noodles have PA of 6.33 mg/g and 4.50 mg/g, TI of 8.70 TIU/mg and 0.29 TIU/mg, respectively. Dry noodles and their boiled noodles have PA of 5.93 mg/g and 5.83 mg/g, TI of 2.92 TIU/mg and 0.05 TIU/mg, respectively. And dry noodles added with mulberry flour and its boiled noodles have PA of 6.11 mg/g and 5.77 mg/g, TI of 5.43 TIU/mg and 0.55 TIU/mg, respectively. The above results suggest the following matters. In the manufacturing process of dried noodles from raw noodles, 70% of TI is inactivated and 30% of PA disappears. By boiling of dry noodles, most of TI activity and PA are disappear. On the other hand, when raw noodles are boiled, most of the TI activity is inactivated, but PA remains 70%. Adding of mulberry flour increases the TI activity to about twice.
URI: http://hdl.handle.net/10087/12317
ISSN: 1343-8867
Appears in Collections:第21号(2018)

Files in This Item:

File Description SizeFormat
28〔研究論文〕大豆粉入りグルテンフリー麺の反栄養素含量の評価(P45-50)(善野).pdf947.33 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


DSpace Software Copyright © 2002-2010  Duraspace - Feedback