内容成分組成の異なる野菜・果実パウダーの添加がすり身ゲルの物性に及ぼす影響について
書誌事項
- タイトル別名
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- Comparison of gel strength of Kamaboko containing powders from nine different vegetables and fruits
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抄録
We investigated the biochemical characteristics of several types of vegetable and fruit powders and the gel strength of Kamaboko mixed with those powders to improve surimi gel quality. Burdock, onion, and carrot powders had high concentrations of fructan and total sugar. Three powders (purple sweet potato, Chinese yam, and East Indian lotus root) contained high amounts of starch. Pectin and polyphenol contents were high in Yuzu powder. Gel strength decreased after mixing with any of the powders. Although polyphenol contents seemed to decrease in the gel strength slightly, it was difficult to estimate gel strength by adding a particular powder and amount.
収録刊行物
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- 水産大学校研究報告
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水産大学校研究報告 65 (1), 1-8, 2017-01
水産大学校
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詳細情報 詳細情報について
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- CRID
- 1050845762681315584
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- NII論文ID
- 120006495985
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- NII書誌ID
- AN00124678
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- ISSN
- 03709361
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- NDL書誌ID
- 028214297
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- 本文言語コード
- en
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- 資料種別
- departmental bulletin paper
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- データソース種別
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- IRDB
- NDL
- CiNii Articles