Art

J-GLOBAL ID：201402255399263743   Reference number：14A0647163

Amino Acid Composition, Oxidative Stability, and Consumer Acceptance of Cookies Made with Quinoa Flour

キノア粉で作ったクッキーのアミノ酸組成,酸化安定性及び消費者受容性

Author (6)： WATANABE Katsumi (Kinki Univ., Nara, JPN) ,  KAWANISHI-ASAOKA Masako (Kinki Univ., Nara, JPN) ,  MYOJIN Chiho (Kinki Univ., Nara, JPN) ,  AWATA Satoshi (IDEA Consultants Inc., Osaka, JPN) ,  OFUSA Ken (IDEA Consultants Inc., Osaka, JPN) ,  KODAMA Kazuya (IDEA Consultants Inc., Osaka, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 20  Issue： 3  Page： 687-691  Publication year： May. 2014 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *cookie ,  *Chenopodium ,  *cereal ,  *amino acid composition ,  food replacer ,  protein nutritive value ,  peroxide value ,  amino acid ,  aliphatic amine ,  aliphatic carboxylic acid ,  primary amine ,  antioxidant activity ,  *oxidation stability ,  *Chenopodium quinoa
Semi thesaurus term： amino acid score ,  *Chenopodium quinoa ,  *consumer acceptability ,  powder

JST classification (4)： Flour products  (FJ04030P) ,  Food analysis  (FJ01030U) ,  Food quality  (FJ01040F) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (1)： Lysine

Reference (16)：

• Asao, M. and Watanabe, K. (2010). Functional and bioactive properties of quinoa and amaranth. Food Sci. Technol. Res., 16, 163-168.
• Caperuto, L.C., Amaya-Farfan, J., and Camargo, C.R. (2001). Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti. J. Sci. Food Agric., 81, 95-101.
• Carrasco, R.R., Espinoza, C., and Jacobsen, S.E. (2003). Nutritional value and use of the Andean crop quinoa (Chenopodium quinoa) and kaniwa (Chenopodium pallidicaule). Food Rev. Int., 19, 179- 189.
• Galvez, A.V., Miranda, M., Vergara, J., Uribe, E., Puente, L., and Martinez, E.A. (2010). Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: a review. J. Sci. Food Agric., 90, 2541-2547.
• Henderson, J.W. Jr., Brooks, A., and Joseph, M. (2007). Improved OPA/ FMOC derivatized amino acid methods using many column configurations for a range of speed and resolution options. Technical note. Agilent Technologies., Wilmington, DE, USA.

Terms in the title (5)： キノア ,  クッキー ,  アミノ酸組成 ,  酸化安定性 ,  消費者受容性