じゃがいも煮熟時のテクスチャーに及ぼすエタノーノレの影響

書誌事項

タイトル別名
  • The Effect of Ethanol on the Texture of Cooked Potatoes

この論文をさがす

説明

Comparison study was made on the texture of potatoes cooked in 0,1,5 and 15% ethyl alcohol solutions.<br>Breaking properties of the cooked potatoes were examined under compression at a constant speed, and it was found that when cooked in ethyl alcohol solutions their rupture stress and energy were greater than when cooked in water. It was because moisture and water soluble pectin decreased in the cooked potatoes.<br>In the cooked soup, it was observed that the amount of dried matter, water soluble substance and absorbance decreased and that ethyl alcohol prevented the cooked potatoes from collapsing.<br>The sensory evaluation showed that, compared with the potato cooked in 0% ethyl alcohol (i, e., water), the potato cooked in 1% ethyl alcohol was softer, while the potatoes cooked in 5% and 15% ethyl alcohol were harder.

収録刊行物

  • Science of Cookery

    Science of Cookery 21 (4), 290-295, 1988

    一般社団法人 日本調理科学会

詳細情報 詳細情報について

  • CRID
    1390282679714701568
  • NII論文ID
    130004400223
  • DOI
    10.11402/cookeryscience1968.21.4_290
  • ISSN
    21865795
    09105360
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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