Nutritional Studies of Preventive Food Factors against Diseases through Functions in the Intestine

範久, 加藤

doi:10.4327/jsnfs.65.253

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2014

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“…In addition, sericin is a resistant protein not easily digested by proteases (Kato, 2012). In 1998, the Japanese Association for Dietary Fiber…”

Section: Introductionmentioning

confidence: 99%

Development of Bread Supplemented with the Silk Protein Sericin

Takechi

Takamura

2014

FSTR

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The present study aimed to develop sericin-added bread in an effort to promote the effective consumption of the silk protein sericin and to evaluate bread-baking performance with sericin addition, with respect to effects on bread structure and palatability. Sericin supplementation resulted in decreased specific volume and darker crust color of the bread. No significant difference was observed in other physical properties. Sensory evaluation revealed that bread with up to 2 g of added sericin tended to be preferred. In a comprehensive evaluation of specific volume, crust color and preference rating by sensory evaluation, the optimal amount of added sericin was determined to be 2 g.Further, approximately 330 mg of sericin can be consumed in 1 slice of bread. We thus propose sericin-added bread as a desirable processed food that enables the effective ingestion of sericin.

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“…In addition, sericin is a resistant protein not easily digested by proteases (Kato, 2012). In 1998, the Japanese Association for Dietary Fiber…”

Section: Introductionmentioning

confidence: 99%