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Titolo:
Composition change of buckwheat (Fagopyrum esculentum Moench) groats aftersoaking in cold water
Autore:
Sindoh, K; Yasui, A; Ohsawa, R; Horita, H; Suzuki, T; Kaneko, K; Suzuki, T;
Indirizzi:
Natl Food Res Inst, Tsukuba, Ibaraki 3058642, Japan Natl Food Res Inst Tsukuba Ibaraki Japan 3058642 , Ibaraki 3058642, Japan Univ Tsukuba, Inst Agr & Forestry, Tsukuba, Ibaraki 3058572, Japan Univ Tsukuba Tsukuba Ibaraki Japan 3058572 sukuba, Ibaraki 3058572, Japan Yamagata Prefectural Agr Expt Stn, Yamagata 9902372, Japan Yamagata Prefectural Agr Expt Stn Yamagata Japan 9902372 9902372, Japan
Titolo Testata:
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
fascicolo: 6, volume: 48, anno: 2001,
pagine: 449 - 452
SICI:
1341-027X(2001)48:6<449:CCOB(E>2.0.ZU;2-C
Fonte:
ISI
Lingua:
JPN
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
2
Recensione:
Indirizzi per estratti:
Indirizzo: Sindoh, K Natl Food Res Inst, 2-1-12 Kannondai, Tsukuba, Ibaraki 3058642, Japan Natl Food Res Inst 2-1-12 Kannondai Tsukuba Ibaraki Japan 3058642
Citazione:
K. Sindoh et al., "Composition change of buckwheat (Fagopyrum esculentum Moench) groats aftersoaking in cold water", J JPN SOC F, 48(6), 2001, pp. 449-452

Abstract

The effects of soaking at low temperature on food composition of buckwheat(Fagopyrum esculentum Moench) greats were investigated. From the Edo period this treatment carried out to improve eating qualities of Japanese buckwheat noodle, for example, increase of sweet ness, decrease of bitter taste and better feeling on the tongue. Buckwheat seeds were soaked in cold water in 2 weeks and traditionally dried outdoors in winter season at southern Zao area in Yamagata prefecture. Two kinds of buckwheat seeds, before and after soaking in cold water, were prepared to greats. Components were determined using flour of whole greats. After soaking in cold water, almost protein, lipid, carbohydrate, minerals, dietary fiber, and rutin in greats did notelute. However polyphenol was decreased and free amino acids composition was changed. Among of free amino acids, gamma -amino-n-butyric acid (GABA) was estimated twice as quantity as before soaking in cold water. These results did not indicate drastically, but showed the possibility of improvementson buckwheat noodle qualities.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 22/01/20 alle ore 18:26:07