和三盆糖中の無機成分の官能検査

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書誌事項

タイトル別名
  • The Organoleptic Analysis of Mineral Components in Wasanbon-to Sugars
  • ワサンボン トウ チュウ ノ ムキ セイブン ノ カンノウ ケンサ
  • Studies on Wasanbon-to Sugar (Part V)
  • 和三盆糖に関する研究 (第5報)

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説明

Wasanbon-to sugar has been manufactured in Japan by a unique traditional refining procedures which include the Togi step, polishing with water, and the Oshi step, pressing-off of Shiroshita-to.<BR>In the present paper the organoleptic analysis of mineral components in Wasanbon-to were studied by paired comparison according to Scheffe and Bradley.<BR>The results are summarized as follows:<BR>When the mineral components found in Wasanbon-to sugars were added to the ordinary refined sugar and submitted to the organoleptic analysis, there was no significant difference in Schéffe's method and Bradley's method from the non-treated, ordinary refined sugar, indicating that the mineral components have no effect on the taste of Wasanbon-to sugar.

収録刊行物

  • 栄養と食糧

    栄養と食糧 30 (4), 223-227, 1977

    公益社団法人 日本栄養・食糧学会

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