著者

松尾 眞砂子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.50, no.10, pp.1029-1034, 1999-10-15

参考文献数

20

被引用文献数

4

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The usage of okara koji (Koji), okara fermented by Aspergillus oryzae, as a new food stuff was tested by preparing cookies and cupcakes, and their texlural properties and palatability were studied. The capacity for water-holding and oil-absorption of Koji was respectively 5 times and 2 times higher than that of soft flour. Koji could be substituted for soft flour by up to 10% in cookies and 5% in cupcakes without any effect on their textural properties and palatability. Koji significantly suppressed the oxidation of lipids in cookies and the retrogradation of starch in cupcakes during storage. These results suggest that Koji could be a useful foodstuff, not only as a substitute for soft flour, but also as a freshness-retaining ingredient in high-fat baked products during storage.