ヒエ・タピオカ・ヤマイモ混合麺の応力-ひずみ特性と評価
書誌事項
- タイトル別名
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- Stress-Strain Characteristics and Evaluation of Sawa-Tapioca-Yam Mixed Noodles
- ヒエ タピオカ ヤマイモ コンゴウメン ノ オウリョク ヒズミ トクセイ ト ヒョウカ
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抄録
Noodles were prepared from sawa, tapioca and Chinese yam flour, using water added at various temperatures, and different weight percentages of yam flour, weight ratios of sawa/tapioca flour and boiling time for the noodles. The stress-strain characteristics of these noodles were compared with those of wheat noodles. All the characteristic values for the sawa mixed noodles were greatest with water added at 70°C. The stiffness increased linearly with increasing percentage of yam flour. Increasing the sawa/tapioca ratio reduced the stiffness and led to a progressively increasing reduction in the breaking stress and energy. All characteristics of the sawa mixed noodles prepared with water added at 70°C, 20% yam flour and sawa/tapioca flour in a weight ratio 5/5 boiled for 10 min showed no significant differences from those of wheat noodles. A sensory evaluation was carried out with a 7-point scoring scale to compare these sawa mixed noodles and wheat noodles. The wheat noodles were evaluated higher in color and external appearance, while the sawa mixed noodles were evaluated higher in hardness.
収録刊行物
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- 日本家政学会誌
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日本家政学会誌 57 (8), 513-521, 2006
一般社団法人 日本家政学会
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詳細情報 詳細情報について
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- CRID
- 1390282681310027776
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- NII論文ID
- 110004798344
- 130004510324
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- NII書誌ID
- AN10040097
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- ISSN
- 18820352
- 09135227
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- NDL書誌ID
- 8028079
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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