Session information

口頭発表

穀類・でんぷん

A‐11,12,13,14

Sat. Sep 3, 2022 1:00 PM - 2:00 PM A (A401)

座長:藤井恵子(日本女子大)

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1:00 PM - 1:15 PM

[A-11] Relationships between physicochemical changes and preference properties of cooked rice during short-term storage

*Chinami Ishibashi¹, Ayano Nakashima², Nao Watakabe³, Shota Tanimoto², Sumi Sugiyama² (1. Osaka Metropolitan University, 2. Prefectural University of Hiroshima, 3. Prefectural University of Hiroshima Graduate School)

1:15 PM - 1:30 PM

[A-12] Effect of pressure rice cooking on brown rice tissue

*Koji Yamamoto^1,2, Mika Tsuyukubo¹ (1. Toyo University, 2. Toyo University, graduate School)

1:30 PM - 1:45 PM

[A-13] Examination of addition of soluble dietary fiber isomaltodextrin in rice crackers

*Yoko Yoneyama¹, saori mitsuboshi¹, mayumi kurose², kazuko hirao¹ (1. Aikoku Gakuen Junior College, 2. Hayashibara Co., Ltd.)

1:45 PM - 2:00 PM

[A-14] The effect of weather conditions during the maturation period on the morphology and cooking scientific characteristics of Kyoto Dainagon azuki beans

*Naho Nitta¹, Motoko Matsui¹, Yukari Muramoto², Noriyuki Furutani³ (1. Kyoto Prefectural University Graduate School, 2. Kyoto Prefectural University, 3. Kyoto Prefuctual Agriculuture,Forestry and Fisheries technology Center)

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