著者

大山 重信 立山 冬子 中村 希求子

出版者

鹿児島県立短期大学

雑誌

鹿児島県立短期大学紀要. 自然科学篇 (ISSN:02861208)

巻号頁・発行日

vol.45, pp.25-33, 1994-12-15

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Preference of "karukan", "harukoma", "akumaki", "bontan-zuke", "chosen-ame", "kasutera", "yokan", "hakata-senbei", and "hiyoko" has been studied with the itemized list of Table 1 in 1985 and 1986. The students majoring in food and nutrition science served as panel. 1. The above mentioned nine kinds of confectionery were evaluated with a nine-graded hedonic scale, and obtained results were shown in Fig. 1. Putting the results of 1985 and 1986 together, "karukan", "hiyoko", and "hakatasenbei" were the best preferences. "Bontan-zuke" was the worst. 2. Preference of "karukan" was evaluated with a nine-graded food action rating scale. Results of evaluation was expressed in Table 2,and "karukan" was indicated to situate in the middle of likes and dislikes. 3. Five kinds of "karukan" (AO, FU, ED, AK, NA) were evaluated with a sevengraded quality judgement scale. Results of evaluation on appearance, color, odor, palatability, sweetness, and comprehensive taste of the "karukan" samples with the scale were shown in Table 3 and 4. Results of judgment of allcomprehensive ranking were given in Table 5 and 6. Thinking of those data collectively, comprehensive ranking was considered as follows ; AK and NA were in the first rank, AD and ED were in the second, FU was in the last.