書誌事項
- タイトル別名
-
- Properties of the extruded hatomugi (job's tears). Extrusion cooking of hatomugi (job's tears) and properties of the extrudate. Part II.
- ボウカ ハトムギ ノ セイジョウ ニ ツイテ
- Extrusion Cooking of Hatomugi (Job's Tears) and Properties of the Extrudate Part II
- 膨化ハトムギの加工と品質(第2報)
この論文をさがす
抄録
Extrusion cooking of the hatomugi (adlay; soft shelled job's tears) with a single-screw extruder was carried out, followed by the comparison of the qualities between the materials and the products. The results were as follows; (1) The extruded milled adlay showed good expansion, but were slightly inferior to those from the milled glutinous rice at the point of hardness and brightness. (2) Chemical components, color and amino acid composition changed only a little on extrusion cooking. (3) On extrusion, starch was gelatinized and solubilized to the water and the amylogram characteristics changed markedly. (4) It became possible to prepare the fine flours with the use of extrudate. (5) Extruded adlay revealed the increase of P.O.V. under the condition of 40°C and low humidity, but P.O.V. did not increase even after 8-week-storage at 40°C and 64% RH and 83% RH. (6) Increase of the fat acidity during the storage was remarkably repressed by the extrusion cooking.
収録刊行物
-
- 日本食品工業学会誌
-
日本食品工業学会誌 32 (2), 101-107, 1985
社団法人 日本食品科学工学会
- Tweet
詳細情報 詳細情報について
-
- CRID
- 1390001206406143232
-
- NII論文ID
- 130003967331
- 10012453556
-
- NII書誌ID
- AN00192587
-
- NDL書誌ID
- 3021217
-
- ISSN
- 00290394
-
- 本文言語コード
- ja
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可