大根の理化学的特性と官能検査との関係

URI http://harp.lib.hiroshima-u.ac.jp/hijiyama-u/metadata/12507
ファイル
タイトル
大根の理化学的特性と官能検査との関係
別タイトル
Relationships between sensory test results and chemical and physical properties of Japanese radish (Raphanus sativus L.)
著者
氏名 北林 佳織
ヨミ キタバヤシ カオリ
別名 KITABAYASHI Kaori
氏名 藤原 千津子
ヨミ フジワラ チズコ
別名 FUJIHARA Chizuko
氏名 岡本 美恵
ヨミ オカモト ミエ
別名 OKAMOTO Mie
氏名 平田 健
ヨミ ヒラタ タケシ
別名 HIRATA Takeshi
キーワード
笹木三月子大根
水分量
Brix 値
テクスチャー
官能検査
抄録

Sasakisangatsuko is a traditional variety of daikon or Japanese radish (Raphanus sativus)cultivated in Asa-minami Ward, Hiroshima City. Water content, Brix value, and texture of Sasakisangatsuko were measured and compared with those of another of daikon variety, Aokubi. Sensory testing was also carried out with both varieties. Compared with Aokubi, water content of raw Sasakisangatsuko was 1-2% lower and Brix value was 0.5% greater. Hardness and kosi of the raw upper part of Sasakisangatsuko were higher, and adhesiveness notably lower, compared to Aokubi. The raw lower part of Sasakisangatsuko had notably higher stickiness and lower kosi than Aokubi. Thus, textures of raw Sasakisangatsuko and Aokubi were opposite for their upper and lower parts: the upper part of Sasakisangatsuko was hard and had low adhesiveness but the lower part had high adhesiveness and stickiness; and the upper part of Aokubi was soft and the lower was hard.
After boiling, water content, Brix value, and texture of both varieties were very similar. Sensory testing did not favor Sasakisangatsuko as it had lower sweetness, hotness, and hardness than Aokubi (P < 0.05).

掲載雑誌名
比治山大学紀要
24
開始ページ
219
終了ページ
226
出版年月日
2018/03
出版者
比治山大学
本文言語
日本語
資料タイプ
紀要論文
著者版フラグ
著者版
ソートキー
23
区分
hijiyama-u