{"created":"2023-05-15T11:52:20.213929+00:00","id":3766,"links":{},"metadata":{"_buckets":{"deposit":"dfc4224f-489e-4eac-84d1-349cfd1c6903"},"_deposit":{"created_by":4,"id":"3766","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3766"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00003766","sets":["107:282:373"]},"author_link":["6942","6938","6937","6939","6940","6941"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"73","bibliographicPageStart":"64","bibliographicVolumeNumber":"770","bibliographic_titles":[{"bibliographic_title":"學苑"},{"bibliographic_title":"GAKUEN","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"米の消費拡大に寄与するため,米粉を用いたスポンジケーキを試作した。米臭を消すためにオレンジリキュール,抹茶風味青汁粉末を添加し,さらに,若年女性に不足しがちな鉄を添加したケーキを試作し,これらのケーキの食味及び物性を,添加材料や加熱方法の違いから検討した。その結果を以下に述べる。1)添加材料及び加熱方法によるケーキヘの影響・順位法による官能検査では外観や香りの項目でオレンジ・焼・鉄剤1g添加(オ・2)のケーキが有意に好まれたのに対し,きめ,ぱさつきの少なさ,舌ざわりの項目ではオレンジ・蒸・鉄剤1g添加(オ・4)のケーキが有意に好まれた。総合的な評価では有意差は見られなかったが,青汁粉末ケーキに比ベオレンジケーキの方がやや好まれる結果となった。・重量及び密度では全体的に蒸したケーキの方が重量が重く,密度も高くなり,焼いたケーキと蒸したケーキとの間に多くの有意差が見られた。・膨化率では加熱方法によってケーキの膨化の仕方が異なり,焼いたケーキの方がやや膨化率が高くなる結果となった。・破断強度ではオレンジ・焼・鉄剤無添加(オ・1)のケーキの結果についてさらなる検討が必要であるが,それ以外のケーキでは加熱方法による破断強度の差は少なく有意差は見られなかった。しかし,破断曲線では焼いたケーキと蒸したケーキとの間に曲線の違いが見られた。2)鉄剤の添加量によるケーキヘの影響・3点比較法による官能検査ではオ・2とオ・5(オレンジ・焼・鉄剤2g添加)のケーキとの間に有意差は見られず,これらは同等のものであると言えた。・嗜好意欲評価尺度では全員から食用に適する基準に達する回答が得られ,オ・5のケーキは製品として充分に成り立つものと言えた。・重量及び密度では鉄剤を増すにつれ重量が増加した。密度は,オ・5のケーキが最も低値となった。・膨化率では有意差は見られないもののオ・5のケーキが最も高く,鉄剤を増すにつれ膨化率が上がる結果となった。・破断強度では鉄剤を添加することでスポンジに弾力が増すものの破断荷重は低くなるという結果となった。以上から,今回試作したケーキは加熱方法によってその物性や食味に影響が認められ,焼いたものの方が好まれる結果となった。また,鉄剤の添加により膨化率,破断曲線に影響があったが,添加量を増加しても充分に食用に適しているということが明らかとなった。","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"In order to increase rice consumption we used the powder of nonglutinous rice and experimentally prepared (baked or steamed) 9 kinds of both orange flavor and green tea flavor cakes including cakes that had iron added. We then considered the influence the iron had on the physical and sensory properties of these cakes. In sensory tests the orange flavored cakes were liked a little better than the green tea flavored ones, and baked ones were preferred to steamed ones. Also, the orange cakes with iron added were unanimously voted to be palatable. The cake with added iron when cooked expanded slightly more than the cake without iron and had more elasticity and greater rupture energy. From the result that the addition of iron did not affect the palatability, we believe this orange cake with iron is a marketable product.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"12","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004265325","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"報文","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00038441","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13480103","subitem_source_identifier_type":"ISSN"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"平成14年度生活科学科"},{"subitem_text_value":"平成14年度生活科学科"},{"subitem_text_value":"生活科学科"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"磯貝, 知美"},{"creatorName":"イソガイ, トモミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"飯塚, 舞"},{"creatorName":"イイヅカ, マイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小川, 睦美"},{"creatorName":"オガワ, ムツミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ISOGAI, Tomomi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"IIDUKA, Mai","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"OGAWA, Mutsumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-16"}],"displaytype":"detail","filename":"KJ00004265325.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004265325.pdf","url":"https://swu.repo.nii.ac.jp/record/3766/files/KJ00004265325.pdf"},"version_id":"55fd67b1-3283-470e-9471-4ae01bc903fc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"うるち米粉","subitem_subject_scheme":"Other"},{"subitem_subject":"スポンジケーキ","subitem_subject_scheme":"Other"},{"subitem_subject":"鉄","subitem_subject_scheme":"Other"},{"subitem_subject":"官能検査","subitem_subject_scheme":"Other"},{"subitem_subject":"破断強度","subitem_subject_scheme":"Other"},{"subitem_subject":"nonglutinous rice powder","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sponge cake","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"iron","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory test","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"rupture energy","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"鉄添加うるち米粉ケーキの物理的特性と嗜好評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鉄添加うるち米粉ケーキの物理的特性と嗜好評価"},{"subitem_title":"The Palatability and the Physical Characteristic of the Cake Made from Powder of Rice with Iron","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["373"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"3766","relation_version_is_last":true,"title":["鉄添加うるち米粉ケーキの物理的特性と嗜好評価"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-16T19:01:36.741794+00:00"}