低メトキシルペクチンを用いたババロアのテクスチャーについて

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タイトル別名
  • Texture of Low-Methoxyl Pectin Bavarois
  • テイメトキシルペクチン オ モチイタ ババロア ノ テクスチャー ニ ツイテ

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抄録

The texture and hedonic preference of both bavarois which were made by the use of Low-methoxyl pectin and by the use of gelatin were examined by the instrumental measurements and sensory evaluation.<BR>On the basic jelly of bavarois, the concentrations of 1% Low-methoxyl pectin, 2.0 and 2.5% gelatin were preferable. Moreover, it was recognized that there was a tendency that Low-methoxyl pectin jelly was preferred by the young aged and the gelatin jelly by the more than middle aged.<BR>As far as the characteristic values of the texture of four kinds of bavarois were measured using a rheolometer, Low-methoxyl pectin bavarois showed the values of lower hardness and the larger adhesiveness than the gelatin bavarois, and the bavarois with egg white was softer than the one with egg yolk and adhesiveness of the former was a little larger than that of the latter.<BR>However, there was no significant difference in the overall acceptable evaluation on the hedonic preference of the sensory evaluation by seven point-test of both side scale.<BR>The correlation matrix among the overall acceptable evaluation and the preference parameters (sweetness, hardness, mouth-feeling, elasticty, cohesiveness and adhesiveness) were calculated. The significant correlations among them were recognized.<BR>The multiple correlation coefficients of the preference parameters for the overall acceptable evaluation was calculated from higher correlation coefficient value to the lower, and the F-test was carried out. A significant correlation for all of them was found.<BR>Further, the equations of multiple regression were successively derived. Consequently, it was recognized that the overall acceptable evaluation was influenced by cohesiveness most and subsequently, mouth-feeling and adhesiveness.

収録刊行物

  • 栄養と食糧

    栄養と食糧 27 (2), 55-63, 1974

    公益社団法人 日本栄養・食糧学会

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