1 0 0 0 OA 第4回日韓家政学セミナー報告
1 0 0 0 OA ゲル化剤の異なるミルクゼリーの性状について
- 著者
- 藤井 恵子 赤堀 博美 川辺 知子 川畑 章子 大越 ひろ 中濱 信子
- 出版者
- 一般社団法人 日本調理科学会
- 雑誌
- 日本調理科学会誌 (ISSN:13411535)
- 巻号頁・発行日
- vol.34, no.3, pp.261-269, 2001-08-20 (Released:2013-04-26)
- 参考文献数
- 33
Milk jelly samples made with six different gelling substances, agar, gelatin, l-carageenan, corn starch, sodium alginate and LM pectin, were prepared, and the physical properties of these samples were investigated. The rupture stress of all samples was the same. The rupture strain of the agar milk jelly was the lowest, while the values for the elasticity of the Hookean and Kelvin-Voigt bodies, and the viscosity of the Kelvin-Voigt body of the agar milk jelly were the highest. On the other hand, the values for the elasticity of the Hookean body and viscosity of the Newtonean body of the gelatin milk jelly were the lowest. The melting temperatures of the agar, LM pectin, l-carageenan and gelatin milk jelly samples were 84.1°C,55.8°C,52.3°Cand 30.3°C, respectively. While there was marked syneresis of the agar milk jelly, there was little with the alginate milk jelly and LM pectin milk jelly. A sensory evaluation judged the agar and gelatin milk jelly samples to be palatable, while the LM pectin and alginate milk jelly samples were judged to be unpalatable.
1 0 0 0 OA かぼちゃゼリーの物性と嗜好性について
- 著者
- 吉村 美紀 粂野 恵子 赤羽 ひろ 中濱 信子
- 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.45, no.5, pp.385-391, 1994-05-15
- 被引用文献数
- 9
Effects of addition of pumpkin paste on the physical properties of pumpkin jellies by using three kinds of gel agents which were κ-carrageenan, agar, and gelatin were investigated by measuring texture properties, rupture properties, dynamic viscoelasticity, melting points, syneresises, friction coefficients. Sensory evaluation was also performed to clarify the palatability of pumpkin jellies. 1) Addition of pumpkin paste resulted in the increase of rupture stress on carrageenan jellies, the slight decrease of agar jellies, no effect on gelatin jellies. 2) Addition of pumpkin paste resulted in the increase of dynamic viscoelasticities and melting temperatures, and the suppression of syneresises on the three kinds of jellies. 3) The results of sensory evaluation indicated which the youth panel showed that carrageenan jellies were more tasty, but gelatin jellies were not, and elder panel were not showed significant difference between three kinds of jellies.