| Item type |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2016-07-25 |
| タイトル |
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|
タイトル |
かるかんの一般成分値について |
| タイトル |
|
|
タイトル |
General Components of "Karukan" |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| 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 |
| 雑誌書誌ID |
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|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN00039943 |
| 論文名よみ |
|
|
タイトル |
〓 |
| 著者 |
大山, 重信
潮崎, 三代子
寿島, 節子
OOYAMA, Shigenobu
SHIOZAKI, Miyoko
HISAJIMA, Setuko
|
| 抄録(英) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
Karukan is one of well-known Japanese-style confections and it is made and sold by several companies in Kagoshima. In this paper, the analytical results on general components of "Karukan" are reported. Contents of moisture, protein, lipid, carbohydrates, ash, and minerals (calcium, phosphorus, iron, sodium, magnesium) were determined on four samples (A. E. F. O) of "Karukan". Contents of sugar were also determined with saccharimeter, and energy value was calculated with the Atwater's coefficient. The obtained values were compared with those in the Fourth Standard Tables of Food Composition in Japan. The contents of protein, fiber and ash for the four samples were about the same with those in the Fourth Standard Tables of Food Composition. But, the contents of moisture were found to be lower than those in the Fourth Tables by 5%, non-fibrous carbohydrates were higher than those by 5%. The contents of calcium, phosphorus, iron, sodium were nearly the same with those in the Fourth Tables. The average contents of magnesium and sugar were 2.1mg/100g and 45.9%, respectively. |
| 書誌情報 |
巻 38,
p. 15-19,
発行日 1987-12-15
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| 表示順 |
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内容記述タイプ |
Other |
|
内容記述 |
5 |
| アクセション番号 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
KJ00000066201 |
KJ00000066201.pdf (212.2 kB)
