*Kayo Higuchi¹, Kota Naganuma¹, Miki Ogata¹, Michiko Yamashita², Ryo Kirihara², Osamu Kato², Tomonori Akiyama², Yoshihiro Kunitomo², Katsuhiro Shinya² (1.Yamanashi Industrial Technology Center, 2.Yamanashi Fruit Tree Experiment Station)

*Mutsuko Kugino¹, Nozomi To¹ (1.Kwassui Women's University)

*Kana Ioku¹, Fuka Saito¹, Norie Hiratani¹, Etsu Kishida² (1.Osaka Kyoiku University, 2.Hyogo University of Teacher Education)

*Rika Ohara¹, Hiroyuki Onda², Hiroe Kikuzaki³ (1.Nara Women's University, Food and Nutritional Sciences, 2.S&B Foods Inc., 3.Nara Women's University, Food Science & Nutrition )

*Chizuru Yagi^1,2, Keiko Nakamoto¹, Minako Tokunaga¹, Miki Yoshimura^3,4 (1.Senri Kinran University, 2.University of Hyogo Graduate School, 3.University of Hyogo, 4.Research Institute for Food and Nutritional Sciences)

*Yoko Tanisawa¹, Eri Udono², Midori Kasai², Kentaro Matsumiya³, Yasuki Matsumura³ (1.Koshien University, 2.Ochanomizu University (Former), 3.Kyoto University)

*Hikaru Kosugi^1,2, Takako Yamazaki^1,3 (1.Graduate School Niigata University Of Health and Welfare, 2.Kitasato Junior College Of Health and Hygienic Sciences, 3.Niigata University Of Health and Welfare)

*Hidetoshi Aoki¹, Ryouko Nakamura², Toshiaki Aoki¹ (1.Light Processing Laboratory of Agricultural, Forest and Marine Product , 2.Society of Towada Dried Vegetable)

*Kaoru Kamizono¹, Hitomi Watanuki¹, Sakura Hasegawa¹ (1.Tokyo Kasei Gakuin Univ.)