タカオ テツヤ
TAKAO Tetsuya
高尾 哲也 所属
食健康科学部 食安全マネジメント学科
生活機構研究科 生活科学研究専攻
国際文化研究所 所属教員
生活機構研究科 生活機構学専攻
女性健康科学研究所 所属教員
現代ビジネス研究所 所属教員
職種
教授
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発表年月日 | 2015/05/16 |
発表テーマ | Nutritional components in Voi: traditional tea in Vietnam |
発表学会名 | 12th Asian Congress of Nutrition |
学会区分 | 国際学会 |
発表形式 | ポスター |
単独共同区分 | 共同 |
発表者・共同発表者 | MOTOO Yuki, TAKAO Tetsuya |
概要 | The nutritional components were as follows: energy 394kcal/100g, protein 8.8g/100g, lipid 10.8g/100g, carbohydrate 65.3g/100g, sodium 15mg/100g. Energy components in Voi was similar to green tea and black tea. Fat and sodium components in Voi was higher than green tea and black tea. Protein components in Voi was smaller than green tea and black tea. Free amino acid in Voi was very few. Also aspartic acid and glutamic acid which causes umami taste of tea was contained very few. It might be no relation to containing of amino acid and taste of Voi. Much higher amount of polyphenols than green tea and black tea.
Characteristic of Voi is amount of polyphenols, higher than green tea and black tea. It supposed to have anti-allergic and anti-bacterial effect. Voi drinks for a long time and that is safety for eating and drinking. Voi consider to use new functional materials. |