Viscosity Properties of the New Breed Yam 'Kitanebari'

DOI Web Site 2 References
  • NAKAZAWA Yozo
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • HIRAI Goh
    Tokachi Agricultural Experiment Station, Hokkaido Research Organization
  • TABERI Katsuhiro
    Ornamental Plants and Vegetables Research Center, Hokkaido Research Organization
  • TORIGOSHI Masataka
    Ornamental Plants and Vegetables Research Center, Hokkaido Research Organization
  • YAMAZAKI Masao
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • SATO Hiroaki
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture

Bibliographic Information

Other Title
  • 新品種やまのいも「きたねばり」の粘性特性

Abstract

<p>　This study aimed at elucidating the viscous properties of 'Kitanebari' by comparing its tororo with that of Nagaimo and Ichoimo. Of the three varieties of yam, Nagaimo had the highest water content in its lower part, followed by 'Kitanebari' and Ichoimo. After the yams were grated into tororo, an equal weight of water was added to prepare hydrated tororo, which was then measured for viscosity at 25℃. The hydrated tororo of Ichoimo had the highest viscosity, followed by that of 'Kitanebari' and Nagaimo. The above results indicate that the viscosity of tororo is proportionate to the solid content of the yam. Therefore, a hydrated tororo with a solid content of 10% was prepared for each yam variety, and its viscosity was measured at 25℃. The resulting viscosities were 5,880 mPa・s for 'Kitanebari', 1,750 mPa・s for Nagaimo, and 1,450 mPa・s for Ichoimo. Furthermore, at both low (5℃) and high (50℃) temperatures, the hydrated tororo of 'Kitanebari' with 10% solid content consistently exhibited a high viscosity of 6,100 mPa･s and 5,500 mP, respectively. These findings demonstrate a characteristically high viscosity of this newly developed 'Kitanebari' cultivar unlike that of any conventional yam varieties, thus increasing expectations pertaining to new applications and leading to an increase in demand.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 43 (6), 283-286, 2017

    Japan Association of Food Preservation Scientists

References(2)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top