A‐15,16

[A-15] Antioxidant capacity of tempura prepared using common buckwheat inner layer flour and tartary buckwheat flour

*Chiharu Nakamura¹, Tsubasa Kondo¹, Sachiko Niyama², Asuka Taniguchi¹, Rie Kobayashi¹ (1. Tokyo Kasei University, 2. Nikkoku Seifun Corp.)

Keywords:tempura, tartary buckwheat flour, buckwheat inner layer flour, antioxidant capacity