デンプン添加量の異なるいももちの物性と食味

DOI

書誌事項

タイトル別名
  • Physical Properties and Sensory Evaluation of "Imo-Mochi" with Added Potato Starch.

抄録

The physical properties were investigated and a sensory evaluation made of imo-mochi with added potato starch (0-40%). Textural and tensile rupture measurements were made with a Rheoner, and the sensory evaluation was rated by the scoring method.<BR>The hardness, cohesiveness and extension of imo-mochi increased with increasing potato starch added. Although the hardness increased, the cohesiveness and extension decreased with increasing storage time at 23-25°C.<BR>The sensory evaluation clarified that imo-mochi with 30% potato starch was the most preferable, having high elasticity and extension.

収録刊行物

キーワード

詳細情報 詳細情報について

  • CRID
    1390282681310448384
  • NII論文ID
    130003706007
  • DOI
    10.11428/jhej1987.52.17
  • ISSN
    18820352
    09135227
  • 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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