{"created":"2023-05-15T08:49:27.517067+00:00","id":68,"links":{},"metadata":{"_buckets":{"deposit":"ed6730ab-0694-4c93-b4d5-bb6dee62065d"},"_deposit":{"created_by":3,"id":"68","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"68"},"status":"published"},"_oai":{"id":"oai:jumonji-u.repo.nii.ac.jp:00000068","sets":["7:11:17"]},"author_link":["785","788","787","310","309","786"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-24","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"168","bibliographicPageStart":"163","bibliographicVolumeNumber":"47","bibliographic_titles":[{"bibliographic_title":"十文字学園女子大学紀要"},{"bibliographic_title":"Bulletin of Jumonji University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"食物繊維を多く含むおからを有効利用するため，先行研究において，飯，パン，麺におからを添加し，食味を損なわない添加量を明らかにした。本報告では，病院等の大量調理施設等で頻繁に利用される粥におからを添加して施設での食物繊維摂取量を増加させること目指し，粥へのおからの最適添加量とその製品特性および嗜好性について明らかにするとともに，おからを添加した場合の粥の栄養成分値\nを算出した。おから添加量の増加は，コントロールの粥と比較して，色差とテクスチャー特性による付着性に影響を与えた。粥へのおから粉末の添加量は，外観や食感の点から考慮して5％が許容範囲であることが示唆された。また，粥100 g 当たり食物繊維量は0.1 g であるが， 5％添加では0.4 gとなった。","subitem_description_type":"Abstract"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2424-0591","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"工藤, 貴子"},{"creatorName":"クドウ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"309","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"名倉, 秀子"},{"creatorName":"ナグラ, ヒデコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"785","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"栗﨑, 純一"},{"creatorName":"クリサキ, ジュンイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"786","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KUDO, Takako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"310","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NAGURA, Hideko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"787","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KURISAKI, Junichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"788","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-06-12"}],"displaytype":"detail","filename":"4715-163-168.pdf","filesize":[{"value":"362.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"4715-163-168.pdf","url":"https://jumonji-u.repo.nii.ac.jp/record/68/files/4715-163-168.pdf"},"version_id":"bfa564be-e9e1-40ed-81b4-d7f646a41b99"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"おから粉末を利用した粥の特性と嗜好性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"おから粉末を利用した粥の特性と嗜好性"},{"subitem_title":"The Properties of the Rice Gruels Containing Okara Powder","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["17"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-01"},"publish_date":"2017-06-01","publish_status":"0","recid":"68","relation_version_is_last":true,"title":["おから粉末を利用した粥の特性と嗜好性"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T09:09:05.475510+00:00"}