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アケビ種子油の栄養調理特性とドレッシング素材としての評価
https://doi.org/10.20569/00005929
https://doi.org/10.20569/000059296b4a2a43-94cd-443c-95d5-22881f24918f
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
kbs77(1) (1.5 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2022-04-16 | |||||
| タイトル | ||||||
| タイトル | アケビ種子油の栄養調理特性とドレッシング素材としての評価 | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Nutritional Cooking Characteristics of Akebia Seed Oil and Evaluation as a Dressing Material | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 主題 | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Akebia quinata | |||||
| 主題 | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Vegetable oil | |||||
| 主題 | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Acid value | |||||
| 主題 | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Peroxide value | |||||
| 主題 | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Color tone | |||||
| 主題 | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Sensory evaluation | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| ID登録 | ||||||
| ID登録 | 10.20569/00005929 | |||||
| ID登録タイプ | JaLC | |||||
| アクセス権 | ||||||
| アクセス権 | open access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
| 作成者 |
池本, 敦
× 池本, 敦× 鈴木, 恵子 |
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| 内容記述 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | Akebia seed oil is traditional edible oil produced in Akita prefecture, Japan. However, it is not well recognized to consumers owing to the limited information for physicochemical properties and processing methods. In the present studies we evaluated acid value (AV), peroxide value (POV), viscosity, and color tone of akebia seed oil and other plant oils. Akebia seed oil showed relatively higher AV and POV as compared with other vegetable oils owing to its unrefined process. It had a lower viscosity than other vegetable oils because of the difference in the main component, which of akebia seed oil was 1,2-diacylglycero-3-acetate (DAGA) whereas other vegetable oils mainly contained triacylglycerol (TG). The preferences of vegetable oil and dressing were investigated by sensory evaluation. Akebia seed oil and dressing showed relatively stronger bitterness, habit, and residual aftertaste than other vegetable oils. However, vegetable oils except akebia seed oil were industrially refined. It is necessary to consider how to use akebia seed oil by taking advantage of the characteristics of unrefined oil and refined oil. The usability of akebia seed oil as health food materials was also discussed. | |||||
| 言語 | en | |||||
| 出版タイプ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 書誌情報 |
ja : 秋田大学教育文化学部研究紀要 自然科学 巻 77, p. 1-10, 発行日 2022-03-01 |
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| 収録物識別子 | ||||||
| 収録物識別子タイプ | EISSN | |||||
| 収録物識別子 | 2433-4960 | |||||
| 収録物識別子 | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA12812337 | |||||
| 出版者 | ||||||
| 出版者 | 秋田大学教育文化学部 | |||||
| 言語 | ja | |||||
