著者

川野 亜紀 細田 千晴 高橋 智子 大越 ひろ

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.57, no.1, pp.13-20, 2006-01-15

被引用文献数

5

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Mixed gel-sol samples were prepared by mixing yam gel with grated yam sol. The sol samples were prepared to five different levels of hardness : those resembling salad oil, yogurt, mayonnaise, grated yamatoimo, and mashed potato. The lowest hardness of the mixed gel-sol samples was achieved from the sol samples with a hardness similar to that of yogurt or mashed potato. The higher the concentration of the sol used in the sample, the higher were the values for the "adhesive energy" and "cohesiveness." The results of a sensory evaluation of the mixed gel-sol samples revealed that the higher the concentration of the sol used in the mixed sample, the more likely it was to be evaluated as "sticky" and "cohesive." The samples made from the sols similar in hardness to mayonnaise or grated yamatoimo were evaluated as the easiest to swallow. The samples made from the sols similar in hardness to yogurt or mayonnaise were rated having less "residual feeling in the mouth." The sensory evaluation comparing gel sample alone with mixed gel-sol samples revealed that those samples in which the gel was covered with the sol were more likely to be evaluated as "soft" and having less "residual feeling in the mouth" than sample of the gel alone.