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.

著者

大山 重信 立山 冬子

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.42, pp.17-29, 1991-12-16

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Karukan sample A and E were stored at-20℃ for 56 days. Thawing was made with microwave oven. Rheological properties were examined with colorimeter, rheometer, tensilon meter, and texturometer. Moisture was also determined. Moisture decreased during one week or so at the beginning of frozen storage, and whiteness decreased slightly, too. Flastic deformation values of both sample decreased by frozen storage. On the other hand, retarded elasticity and visco-elasticity remained almost unchanged (Fig.7 and 8). The values of hardness which were measured with texturometer increased at the beginning of frozen storage and the change was observed specially in the case of sample E (Fig.11 and 12). Each area of the first, second, and third peak in texture profile curve obtained on texturometer for both sample A and E increased at the biginning of frozen storage (Fig.13 and 14). It means that the work done in each chew of the samples under frozen storage is harder than that of unfrozen. Cohesiveness of sample E became larger than before freezing (Table 1). Gumminess of both sample became larger than before freezing, as well (Tabele 1). It means that more energy will be required to chew and make sample to as tate ready for swallowing. In general, the changes in properties occured during 7 days or so at the beginning of frozen strage, and the changes on sample E came out more clearly than those on sample A. Thereafter, the properties of both sample seemed to remain almost unchanged during frozen storage. The changes stated above showed the quarity of the starting samples of "Karukan" suffered deterioration more or less by frozen storage and thawing.