Properties of Rice Cooked with Commercial Water-soluble Soybean Polysaccharides Extracted under Weakly Acidic Conditions from Soybean Cotyledons(Food & Nutrition Science)
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概要
- 論文の詳細を見る
It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the interaction between SSPS and starch during cooking, and studied the effects of SSPS on the gelatinizing behavior of rice starch by using a Rapid-Visco-Analyzer. The addition of SSPS reduced the viscosity of the gelatinized starch. This lower final viscosity of the rice starch was more distinct from than that of potato starch. These results imply that the properties of SSPS in forming a non-sticky condition might result from a decrease in the viscosity of the gelatinized starch.
- 社団法人日本農芸化学会の論文
- 2003-04-23
著者
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Maeda H
Tsukuba R&d Center Fuji Oil Co Ltd.
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Maeda H
Division Of Agronomy And Horticultural Science Graduate School Of Agriculture Kyoto University
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Maeda Hirokazu
Protein Development Dept. Ii Hannan R&d Center Fuji Oil Co.ltd.
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Mori Tomohiko
Laboratory Of Quality Analysis And Assessment Division Of Agronomy And Horticultural Science Graduat
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NAKAMURA Akihiro
New Ingredients Research Institute, Fuji Oil Co., Ltd.
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Mori Toshio
Laboratory Of Quality Analysis And Assessment Division Of Agronomy And Horticultural Science Graduat
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Furuta H
Specialty & Functional Food Ingredients Development Section Fuji Oil Co. Ltd.
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FURUTA Hitoshi
Specialty & Functional Food Ingredients Development Section, Fuji Oil Co., Ltd.
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ASHIDA Hiroko
New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.
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ASANO Hirokazu
Specialty & Functional Food Ingredients Development Section, Fuji Oil Co., Ltd.
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MAEDA Hirokazu
New Ingredients Research Institute, Tsukuba R&D Center, Fuji Oil Co., Ltd.
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Ashida Hiroko
New Ingredients Research Institute Tsukuba R&d Center Fuji Oil Co. Ltd.
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Nakamura A
Tsukuba R&d Center Fuji Oil Co Ltd.
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Asano Hirokazu
Specialty & Functional Food Ingredients Development Section Fuji Oil Co. Ltd.
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NAKAMURA Akihiro
Department of Physics, College of Liberal Arts
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NAKAMURA Akihiro
Department of Physics, College of Liberal Arts Kagoshima University
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