Effects of Classified Potato Starches on the Properties of <i>Eisei-boro</i>.
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- Kikuta Chikage
- Faculty of Agriculture, Kinki University
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- Murata Tomomi
- Faculty of Agriculture, Kinki University
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- Yahatake Ai
- Faculty of Agriculture, Kinki University
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- Iwaki Keiko
- Faculty of Health Science, Kio University
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- Kawanishi (Asaoka) Masako
- Faculty of Agriculture, Kinki University
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- Sugimoto Yoshimi
- Faculty of Agriculture, Kinki University
Bibliographic Information
- Other Title
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- 衛生ボーロの性状に及ぼす粒径の異なるジャガイモデンプンの影響
- エイセイ ボーロ ノ セイジョウ ニ オヨボス リュウケイ ノ コトナル ジャガイモデンプン ノ エイキョウ
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Abstract
This study examines the effects of starch type on the properties of eisei-boro samples which had been prepared from potato starch raw material and three kinds of classified starch (large-grain, small-grain and very small-grain types). The overall evaluation by the rating method and ranking test gave the order of preference as raw material starch > large-grain starch > small-grain starch > very small-grain starch. The preference for raw material starch is considered to have been from the feeling of coolness and good mouth melting which resulted from the low gelatinization temperature and high gelatinization rate due to its 75% content of large-grain starch. The 25% content of small-grain starch and very small-grain starch in raw material starch resulted in a non-homogeneous structure that gave the easy breaking, aerial texture and good mouth feeling of eisei-boro.
Journal
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- Journal of Cookery Science of Japan
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Journal of Cookery Science of Japan 44 (2), 114-121, 2011
The Japan Society of Cookery Science
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Keywords
Details 詳細情報について
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- CRID
- 1390282680481429888
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- NII Article ID
- 110008593959
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- NII Book ID
- AN10471022
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- ISSN
- 21865787
- 13411535
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- NDL BIB ID
- 11072601
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- NDL-Digital
- CiNii Articles
- Crossref
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- Abstract License Flag
- Disallowed