小麦アレルギー患者用の調理食品の開発に関する研究 (第2報) : アマランサスおよびキノアを用いたchouxの調製

概要

論文の詳細を見る
In our preceding paper we repoted on development of choux puff for patients with wheat-as- sociated allergy. Subsequently, the present study was undertaken aimed at preparing choux puff from amaranthus and quinoa which are known to be useful for antiallergic and healthy-food materials. When we used amaranthus alone, no acceptable choux puff was made successfully, but the addition of 50% sweet potato starch and 10% sorbitan fatty acid ester, an emulsifier (span 20), to amaranthus was effective in making choux puff comparable to normal choux puff. In the case of quinoa, however, the addition of 50% sweet potato stach only gave satisfactory choux puff. The result that choux puff can be made without the food additive as an emulsifier suggests the usefulness of quinoa as a material for choux puff for patients with wheat allergy.
同志社女子大学の論文
2002-02-20