Texture evaluation and control of commercially available strawberry jam based on physical properties
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- KUROTOBI Tomoka
- Faculty of Health Science, Hiroshima Shudo University
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- HOSHINO Takayoshi
- (Former) Aohata Corporation
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- KAGOSHIMA Rino
- Faculty of Human Science, Hiroshima Bunkyo University
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- OMOTO Natsumi
- Faculty of Human Science, Hiroshima Bunkyo University
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- JINTA Natsumi
- Faculty of Human Science, Hiroshima Bunkyo University
Bibliographic Information
- Other Title
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- 物理的特性を指標とした市販イチゴジャムのテクスチャーコントロールの可能性
Abstract
<p>We examined whether the findings of previous studies modeling strawberry jam could be applied to commercially available strawberry jam. The texture attributes (hardness, thickness, smoothness, melting and coating) of 10 commercial jam samples were investigated by sensory evaluation. This was conducted by 16 panelists who were trained in evaluating sensory attributes. The short back extrusion (SBE) method was used for instrumental analysis. In the SBE method, the apparent viscosity was calculated using the measurement conditions and shear rate corresponding to each of the texture attributes obtained in previous studies. Furthermore, the correlation coefficient between each sensory evaluation value and the apparent viscosity was determined. The findings showed that a knowledge of any of the sensory attributes of model strawberry jam can be applied to commercially available strawberry jam. These results suggest that the texture of strawberry jam can be controlled by using the apparent viscosity as an index.</p>
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 69 (9), 417-424, 2022-09-15
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390856374249954048
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- ISSN
- 18816681
- 1341027X
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- Text Lang
- ja
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- Data Source
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- JaLC
- Crossref
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- Abstract License Flag
- Disallowed