竹炭水による赤飯の軟化及び着色効果
書誌事項
- タイトル別名
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- Effect of Bamboo Charcoal on the Softening and Colouring of Steamed Glutinous Rice and Cowpeas
- チクタンスイ ニ ヨル セキハン ノ ナンカ オヨビ チャクショク コウカ
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抄録
We have shown in previous studies that the use of bamboo charcoal advanced the gelatinization of starch, and reddened and softened kintoki beans. We applied these effects for red rice steamed with glutinous rice and cowpeas.<br>The pH value of the bamboo charcoal extract was about 9.5, and it decreased to about 8.0 after cooking cowpeas for 15 minutes. The broth used to boil the cowpeas with the bamboo charcoal extract became redder and clearer. There was a positive correlation between the pH value of the cooking water and the value measured by a color difference meter of the broth used to boil the cowpeas. Glutinous rice soaked in the broth used for boiling the bamboo charcoal extract became redder after steaming. The sensory test evaluated the red glutinous rice prepared by using the bamboo charcoal extract as significantly redder than that by using tap water. Use of the bamboo charcoal extract also accelerated the softening of the cowpeas, and the red glutinous rice was evaluated as tender in texture just after steaming.
収録刊行物
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 38 (2), 118-126, 2005
The Japan Society of Cookery Science
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詳細情報 詳細情報について
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- CRID
- 1390282679717663360
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- NII論文ID
- 110001234674
- 130004401176
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- NII書誌ID
- AN10471022
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- NDL書誌ID
- 7328729
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- ISSN
- 13411535
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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
- NDL-Digital
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可