On-side Survey of Rice Ball on the Market Questionnaire Survey of Gifu University Students and Analysis of Rice Ball Ingredients.
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Accession number;03A0253545
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| Title;On-side Survey of Rice Ball on the Market Questionnaire Survey of Gifu University Students and Analysis of Rice Ball Ingredients. |
| Author;
HORI MITSUYO
(Gifu City Women's Coll., JPN)
SARUI KUMIKO
(Gifu Univ., Faculty of Education, JPN)
NAGANO HIROKO
(Gifu Univ., Faculty of Education, JPN)
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Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.13;NO.4;PAGE.286-292(2003)
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| Figure&Table&Reference;FIG.3, TBL.8, REF.15 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The actual condition of utilization of marketing rice balls by university students and the components of the rice balls were analyzed. The eating frequency of rice balls was higher in female students than in male students.Both male and female students used convenience stores with frequency of over 80% as stores to obtain rice balls.It was for the rice balls containing mayonnaise that the eating ratio was the highest.The ratio at which female students lunched on rice balls was high.Most of the students ate it for lunch outside their homes.The marketing rice balls contained acid, sweeteners, food preservatives, pH modifiers, etc.Although there was a difference in the free-amino-acid content between home-made and marketing rice balls, there was no difference in the water content.According to the amino acid analysis, the amino acids of the seasoning had a large effect on the TLC result.Addition of amino acids to rice balls was suggested. |
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