{"created":"2023-06-19T11:34:46.821239+00:00","id":3366,"links":{},"metadata":{"_buckets":{"deposit":"aaa70baf-4f86-4640-a76f-9c30abdff1a8"},"_deposit":{"created_by":17,"id":"3366","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"3366"},"status":"published"},"_oai":{"id":"oai:kyoritsu.repo.nii.ac.jp:00003366","sets":["133:276:145:294"]},"author_link":["13713","12616","13198"],"control_number":"3366","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-02","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"21","bibliographicPageStart":"14","bibliographicVolumeNumber":"62","bibliographic_titles":[{"bibliographic_title":"共立女子短期大学生活科学科紀要"},{"bibliographic_title":"Annual bulletin department of the science of living","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"We prepared samples of pound cake by substituting soft wheat flour with waxy barley flour, a rich source of water-soluble dietary fiber, at levels of 0（control）, 25, 50, 75, and 100% to examine their physical and sensory characteristics. As the results, no marked difference was found among these samples in terms of weight and height, but the volume of the samples increased by 1.2-fold at 100% substitution. The sensory evaluation showed that the higher the substitution level, the lower the ratings. Because of the distinctive aroma and flavor of waxy barley flour, the test samples failed to receive sensory ratings comparable with those of the control sample, although participants reported the waxy-barley pound cake as tasty when asked in an openresponse format. In conclusion, pound cake prepared with waxy barley flour is likely to receive lower ratings for sensory attributes than cake made with 100% soft wheat flour, due to its distinctive aroma and flavor; however, considering its palatability, unique texture, and dietary fiber content, waxy-barley pound cake can be enjoyed as a tasty snack that could be beneficial for the prevention of lifestyle-related diseases. Further investigation is needed to improve the sensory quality of waxy-barley pound cake.","subitem_description_type":"Abstract"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"野口, 恵実","creatorNameLang":"ja"},{"creatorName":"ノグチ, メグミ","creatorNameLang":"ja-Kana"},{"creatorName":"Noguchi, Megumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13713","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小池, 恵","creatorNameLang":"ja"},{"creatorName":"コイケ, メグミ","creatorNameLang":"ja-Kana"},{"creatorName":"Koike, Megumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12616","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"金松, 澄雄","creatorNameLang":"ja"},{"creatorName":"カネマツ, スミオ","creatorNameLang":"ja-Kana"},{"creatorName":"Kanematsu, Sumio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13198","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":"2019-05-09"}],"displaytype":"detail","filename":"共立女子短期大学生活科学科紀要62_2noguchi.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"共立女子短期大学生活科学科紀要62_2noguchi","url":"https://kyoritsu.repo.nii.ac.jp/record/3366/files/共立女子短期大学生活科学科紀要62_2noguchi.pdf"},"version_id":"003ecade-0db2-4872-ac06-935b08a2bf75"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"もち麦粉","subitem_subject_scheme":"Other"},{"subitem_subject":"水溶性食物繊維","subitem_subject_scheme":"Other"},{"subitem_subject":"パウンドケーキ","subitem_subject_scheme":"Other"},{"subitem_subject":"waxy-barley flour","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"water-soluble dietary fiber","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"pound cake","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"もち大麦粉を使用したパウンドケーキの特性と嗜好性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"もち大麦粉を使用したパウンドケーキの特性と嗜好性","subitem_title_language":"ja"},{"subitem_title":"Physical Characteristics and Palatability of Waxy-Barley Pound Cake","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["294"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-05-09"},"publish_date":"2019-05-09","publish_status":"0","recid":"3366","relation_version_is_last":true,"title":["もち大麦粉を使用したパウンドケーキの特性と嗜好性"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-09-20T02:40:17.235876+00:00"}