Tokyo Seiei College Repositories / 東京聖栄大学 リポジトリ
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Effects of Seaweed Substitution on Breadmaking. : (IV) Ulva pertusa
Get PDFP(論文)Physical properties of wheat flour replaced with 0.5 to 1.5 % of seaweed Ulva pertusa (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually as seaweed level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of seaweed showed better loaf volume and also showed better sensory evaluation score. Electronic nose analysis concurred with sensory descriptor ratings.departmental bulletin pape
Effects of trechalose on the properties of rice flour muffins
Get PDFP(論文)The effects of trehalose was studied on the properties of rice flour muffins where 5 to 15% of trehalose (flour basis) was added and sugar was adjusted to give the same sweetness. The volume of muffins tended to increase as trehalose level increased. Trehalose lowerd water activity and improved storage property. Hardness of muffins increased during storage but T-10 muffin was softer than other rice flour muffins after 96hr of storage. Evaluating muffins by pair test, the taste of T-10 was significantly prefered to that of T-0.departmental bulletin pape
The Effect of AIN-76 and AIN-93G Refined Foods on Ca, P and Mg Utilizations in Rats
Get PDFP(論文)The purpose of this experiment is to investigate the difference of AIN-76 and AIN-93G refined foods on calcium (Ca), phosphorus (P) and Magnesium (Mg) utilizations in rats. The difference of AIN-76 and AIN-93G refined foods had not changed significantly weight gain, food intake and food efficiency. Ca, P and Mg absorption of AIN-93G group was significantly smaller than that of AIN-76 group. Serum P content of AIN-93G group was significantly smaller than that of AIN-76 group.departmental bulletin pape
The nutrient intake situation in summer lodging together of the high school rugby football player : The comparison in summer lodging together of a nutrient intake according to the position
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Dietary Life of The Students after Learning in The Dietitian Course (vol.2) : On the Change of The Number of Food and The Time Required for Eating
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Physical Strength and Activity in Female Junior College Students
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