Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[3Ha] Food grain, Bean, Potato

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room H (3F N303)

Chair:Yasuki Matsumura

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9:00 AM - 9:15 AM

[3Ha-01] Study on the Utilization of Barley Bran using Twin-screw Extruder

*Yusuke Kanai¹, Satomi Akutsu¹, Takemi Okamoto¹, Naoshi Kamata², Yutaka Uetake², Takasi Aoki² (1. Industrial Technology Center of Tochigi Prefecture, 2. Barley Factory Co., Ltd.)

9:15 AM - 9:30 AM

[3Ha-02] Effects of composite addition of enzyme and polysaccharide on the expansion properties of blended breads with 30 % barley, corn and soybean flour

*Yasuo Nakatsuka¹ (1. Bakery Henriette)

9:30 AM - 9:45 AM

[3Ha-03] Evaluation of starch digestibility and total polyphenol contents of Job’s Tears cooked with water addition ratio

*Naoki Kurihara¹, Takahiro Saito², Masatsugu Tamura² (1. Graduate School of Utsunomiya University, 2. Utsunomiya University)

9:45 AM - 10:00 AM

[3Ha-04] Effects of water-soluble compounds on reducing activity against the oxidation reaction of volatile compound formation during wheat dough preparation.

*Tomoyuki Narisawa¹, Hideo Nakajima¹, Tomiko Asakura² (1. Saitama Industrial Technology Center Northern Laboratory, 2. The University of Tokyo)

休憩 (10:00 AM - 10:15 AM)

10:15 AM - 10:30 AM

[3Ha-05] Changes in seed microstructure during soybean

*Hiroko Ashida¹, Ryotaro Sato¹, Yasuki Matsumura² (1. FUJI OIL CO.,LTD, 2. Kyoto University)

10:30 AM - 10:45 AM

[3Ha-06] Emulsifying Properties of Fruit Juice-hydrolyzed Pea and Soy Proteins and their Food Use

*Nobuko Egi¹, Rieko Hirose¹, Kazuko Hirao¹, Kyoko Saio¹ (1. Aikoku Gakuen Junior College)

10:45 AM - 11:00 AM

[3Ha-07] Dietary fiber content, resistant starch content and physical properties analyses of food chemical characteristics of conventional beans from Hokkaido

*Yozo Nakazawa¹, Maki Sakaba¹, Shin-ichiro Miyashita¹, Kazuhiro Minami¹, Yoshimasa Sagane¹ (1. Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture)

11:00 AM - 11:15 AM

[3Ha-08] Search for bean-derived plant-based materials focusing on heat coagulation properties and flavor

*Kazuki Shimoda¹, Hiroyoshi Yamamoto¹, Takahisa Suzuki¹, Kazuhiro Isobe¹, Taichi Shiraogawa¹ (1. Kewpie Corporation)

11:15 AM - 11:30 AM

[3Ha-09] Food Texture Design of Clean-label and Plant-based Yogurt
-Evaluation for combinations of Soy milk and other plant milks-

*Akari Saito¹, Takashi Nakamura² (1. Grad. Sch. of Agri., Meiji Univ., 2. Sch. of Agri., Meiji Univ.)

Session information