2 0 0 0 OA デンプンの種類が異なるいももちの物性と食味
- 著者
- 山本 誠子 鈴木 和歌子 鈴木 香緒里 山岸 冨美江 谷口 沙奈絵 小林 三智子
- 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.35, no.3, pp.242-249, 2002-08-20 (Released:2013-04-26)
- 参考文献数
- 16
- 被引用文献数
- 1
The physical properties were investigated and a sensory evaluation was carried out on imo-mochi containing various starches and starch gels.Textural and tensile rupture measurements were made with a Rheoner, and the sensory evaluation was rated by the scoring method.The physical properties of Imo-mochi containing a starch gel vary according to the kind of starch. Imo-mochi is considered to have a texture like rice cake because of its higher elasticity than that of a starch gel.The results of physical measurements showed that imo-mochi containing different starches could be classified into two groups: it had higher cohesiveness and extension when mixed with potato, tapioca, sweet potato or kuzu starch than with corn or wheat starch.The former group of imo-mochi is considered to be preferable.The sensory evaluation clarified that imo-mochi containing potato starch was the most preferable among four in the first group, having high transparency, extension, a texture like rice cake and low stickiness.