キヌア澱粉のミルクゼリーへの利用

DOI 日本農学文献記事索引 Web Site Web Site 参考文献18件

書誌事項

タイトル別名
  • Use of Quinoa Starch in Milk Jelly
  • キヌア デンプン ノ ミルクゼリー エ ノ リヨウ

この論文をさがす

説明

<p>　To investigate the use of quinoa starch in milk jelly, material and sensory evaluations were performed in 3 types of milk jellies prepared with quinoa starch as the test sample, and low methoxyl pectin (LMP) and agar as the controls. Static viscoelasticity measurements indicated that all 3 types of milk jellies could be represented by a six-element mechanical model. The instantaneous elastic modulus accounted for a large proportion in all 3 types of jellies. The values for quinoa and LMP jellies were lower than that of agar jelly. In terms of breaking properties, quinoa jelly, like LMP jelly, had low values for both for breaking stress and breaking energy. In sensory evaluation, quinoa jelly showed better results for the "shine" and "color" categories than did LMP and agar jellies.</p>

収録刊行物

参考文献 (18)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ