Session information

口頭発表

調理方法

B‐15,16,17,18

Sat. Sep 3, 2022 2:10 PM - 3:10 PM B (A407)

座長:冨永美穂子(広島大)

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2:10 PM - 2:25 PM

[B-15] Study on rice porridge cooking with Food jars

*Saki Goto¹, Sakura Kohri¹, Chisato Oka¹, Shoko Fukunaga², Hironori Masui^1,3 (1. Mukogawa Women's Univ., 2. Univ. of Nagano, 3. Inst. of Nutrition Science)

2:25 PM - 2:40 PM

[B-16] Study on the smell of cooked rice in a simple rice cooking

*Hironori Masui^1,2, Saki Goto¹, Maho Egawa¹, Mako Miyake¹ (1. Mukogawa Women's University, 2. Mukogawa Women's University Institute of Nutrition Science)

2:40 PM - 2:55 PM

[B-17] Moisture, sugar contents, and texture characteristics of sweet potato ”Naruto kintoki” cooked in a gas-dutch oven

*MIKIKO Tomatsu¹, YOSHITERU Mizuma², HIDEO Satou², HIDEYUKI Hayashi³, KATSUYA Yamamoto³, SATOMI Nomura⁴, SUMI Sugiyama⁵ (1. hijiyama university, 2. Hiroshima Gas Co., 3. Saibu Gas Co., 4. kanagawa institute of technology university, 5. prefectural hiroshima university)

2:55 PM - 3:10 PM

[B-18] Characteristics of konnyaku cooking by different pretreatment methods

*Masako Abe¹, Taito Kobayashi¹, Kei Kumakura¹, Hiroki Matsuoka¹, Sonoko Ayabe¹ (1. Takasaki University of Health and Welfare)

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