Investigation of a Manufacturing Method for Pudding using Astringent Persimmon
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- Tsurunaga Yoko
- Faculty of Education, Shimane University
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- Senda Mayu
- Faculty of Education, Shimane University
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- Kajino Ayami
- Faculty of Education, Shimane University
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- Mishima Shota
- Faculty of Life and Environmental Science, Shimane University
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- Takahashi Tetsuya
- Faculty of Education, Shimane University
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- Yoshino Katsumi
- Shimane Institute for Industrial Technology
Bibliographic Information
- Other Title
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- 渋ガキを用いたプディングの製造方法
- シブ ガキ オ モチイタ プディング ノ セイゾウ ホウホウ
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Abstract
The present study aimed to clarify the effects of soluble tannins from astringent persimmon on the qualities (color, texture and astringency) of pudding. We compared the qualities of pudding made with the astringent paste or juice and non-astringent paste from persimmon. As a result, puddings were dark in color when the astringent paste or juice of persimmon was added. Also, the sensory analysis of pudding appearance, color, smoothness and food texture showed increased values with the addition of the astringent persimmon juice. Further, the astringency of the paste and juice was disappeared by mixing with evaporated milk and egg during pudding manufacturing. It is concluded that the astringent persimmon juice is the most suitable for the manufacturing of pudding using astringent persimmon.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 63 (2), 70-77, 2016
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390001206407597056
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- NII Article ID
- 130005140815
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 027109048
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
- KAKEN
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- Abstract License Flag
- Disallowed