WEKO3
アイテム
福井県での星空観光を食で支えるための活動報告
https://fut.repo.nii.ac.jp/records/2386
https://fut.repo.nii.ac.jp/records/23863796ad85-2ebd-4bee-bdd7-30753bc1ffd2
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
347-352.pdf (4.7 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||
|---|---|---|---|---|---|---|---|---|
| 公開日 | 2021-03-19 | |||||||
| タイトル | ||||||||
| タイトル | 福井県での星空観光を食で支えるための活動報告 | |||||||
| タイトル | ||||||||
| タイトル | Reports of activities for supporting starry sky sightseeing projects by “Foods in Fukui" | |||||||
| 言語 | en | |||||||
| 言語 | ||||||||
| 言語 | jpn | |||||||
| キーワード | ||||||||
| 主題Scheme | Other | |||||||
| 主題 | Food Rheology, Food Texture, Satoimo, Cassava hydrogels, Mechanical properties | |||||||
| 資源タイプ | ||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||
| 資源タイプ | departmental bulletin paper | |||||||
| 著者 |
古澤, 和也
× 古澤, 和也× 金田, 健太郎× 河端, 祐樹× 辻本, 直樹× 荒田, 悠貴× 上見, 湧輔× 岸, 佳孝 / 窪木 晃大 / 佐藤 満 / 谷口 真唯 / 森田 圭亮× Kazuya, Furusawa× Kentaro, Kaneda× Yuki, Kawahana× Naoki, Tsujimoto× Yuki, Arata× Yusuke, Uemi× Yoshitaka, Kishi / Kodai Kuboki / Mitsuru Sato / Mai Taniguchi / Keisuke Morita
WEKO
17359
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| 抄録 | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | In the Phoenix Project in Fukui, there have been various projects for activating starry sky sightseeing in Fukui prefecture where there are rich sightseeing locations for observing starry skies. Our activities aimed to support and to further activate the starry sky sightseeing projects from a view point of “Foods in Fukui". For this purpose, we have developed foods which produced by using “Foods in Fukui". First, we have developed “satoimo gnocchi" consisting of “Kamisyo Satoimo" that is one of the most famous products in ono city. We have further characterized textures of the satoimo gnocchi by using mechanical tests. The elastic modulus for the satoimo gnocchi was less than that for the conventional gnocchi. In addition, a preliminary organoleptic test suggested that the satoimo gnocchi is more “motimoti" than the conventional gnocchi. Next, we have developed “satoimo tapioca" that also contains “Kamisyo Satoimo". The measurements for elastic modulus and the cohesive force showed that these mechanical properties for the satoimo tapioca were significantly higher than those for the conventional tapioca, indicating the tapioca hydrogels prepared in this study have a different texture from the original tapioca. | |||||||
| 書誌情報 |
福井工業大学研究紀要 号 50, p. 347-352, 発行日 2020-10-30 |
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| 出版者 | ||||||||
| 出版者 | 福井工業大学 | |||||||
| 書誌レコードID | ||||||||
| 識別子タイプ | NCID | |||||||
| 関連識別子 | TF10133438 | |||||||
| 著者版フラグ | ||||||||
| 出版タイプ | VoR | |||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||
