著者

山本 誠子 栗山 尚子 小宮山 冨美江

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.52, no.1, pp.17-22, 2001-01-15

被引用文献数

1

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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. 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℃. The sensory evaluation clarified that imo-mochi with 30% potato starch was the most preferable, having high elasticity and extension.