書誌事項
- タイトル別名
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- The Effect of Sesame Contents on Viscoelasticity and Microstructure of Gomatofu (Sesame Tofu).
- ゴマドウフ ノ ネンダンセイ ト ビサイ コウゾウ ニ オヨボス ゴマ ノ テ
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The changes in the viscoelasticities and microstructures of gomatofus (kuzu starch 40g, water 450g, sesame seed 0-80g) prepared by simmering at a mixing rate 250rpm for 25min were investigated. This method of preparing gomatofu produced the most uniform size of air cells and honeycomb structure as described in our previous paper. Creep meter (RE-3305), scanning electron microscopy (SEM, S-800) and syneresis observation were employed. The creep curve for the gomatofu was analyzed by using a 4-element model, which consisted of Hookean and Voigt body elasticities (E0, E1) and Newtonian and Voigt body viscosities (ηN, η1). The elasticities (E0, E1) of gomatofu increased and its viscosities (ηN, η1) decreased with an increase of the sesame content. SEM observation revealed that kuzu gel starch had a thick branched network microstructure, and gomatofu had a fibrous microstructure which surrounds globular sesame oil. It was found that 3% of syneresis ratio from kuzu gel starch occurred during the first 2h after preparation, while none occurred during the same period for gomatofu (sesame contents 60, 80g). From these results, it can be seen that sesame components contribute to the strength and stability of kuzu gel starch.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 42 (11), 871-877, 1995
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206404850688
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- NII論文ID
- 10007581098
- 10009491462
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 3642340
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可