書誌事項
- タイトル別名
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- The Chemical Composition of Tobiko.
- コンニャク トビコ ノ カガク セイブン
- こんにゃく飛粉の有効利用に関する研究(1)
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説明
"Tobiko" (konjac powder)is a by-product formed in the manufacturing process of konnyaku (konjac jelly) and comprises about 45% of dried konnyaku-imo. A chemical analysis is necessary in order to make use of this powder. The content of free amino acids and that of amino acids in protein was determined by an amino acid analyzer to be 1% and 22%, respectively. The fatty acid content determined by GLC analysis after methylation was 1%, palmitic and linoleic acids being the major components, and stearic and oleic acids being the minor components. Glucose, mannose, fructose and saccharose accounted for 4% of the free saccharides. After hydrolysis, a large amount of glucose was confirmed along with the presence of galactose, arabinose and xylose. Some other polysaccharides could be contained except starch and glucomannan. From the chemical composition determined here, we believe that "tobiko" can be used as food material when its characteristic unpleasant smell and irritant taste are removed.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 48 (12), 943-947, 2001
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206407701376
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- NII論文ID
- 10029722242
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 6014528
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDLサーチ
- Crossref
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- 抄録ライセンスフラグ
- 使用不可
