書誌事項
- タイトル別名
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- Effects of Particle Size and Components on Physical Properties of Ground Sesame Seeds.
- スリ ゴマ ノ ブッセイ ニ オヨボス リュウド アルイワ セイブン ノ エイキョウ
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説明
Effects of a particle size and chemical components of ground sesame seeds on their physical properties were investigated. Roasted sesame seeds were grounded automatically for 5min, defatted and separated by size with six sieves (53-850μm). The fraction with a particle size less than 53μm was extracted in turn with ethyl acetate, water and 80% ethanol. These samples were mixed with sesame oil and measured for hardness and adhesiveness by a texturometer and flow characteristic by a viscometer.<BR>From these results, the fraction less than 53μm was proved mainly responsible for the decrease in hardness and viscosity and the increase in adhesiveness. These changes were also induced remarkably when the 105μm fraction or the 53μm fraction was combined about 30% with the fraction less than 53μm.<BR>It was shown that the interaction between protein and oil was comparatively weak, but polarity lipids and water-soluble components such as saccharides strengthened the interaction between the particles of ground sesame seeds.
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 49 (7), 468-475, 2002
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
- 1390001206409374976
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- NII論文ID
- 10009480743
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 6224781
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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
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
