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
File
Title
大根の理化学的特性と官能検査との関係
Title Alternative
Relationships between sensory test results and chemical and physical properties of Japanese radish (Raphanus sativus L.)
Author
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
Subject
笹木三月子大根
水分量
Brix 値
テクスチャー
官能検査
Abstract

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).

Journal Title
比治山大学紀要
Issue
24
Spage
219
Epage
226
Published Date
2018/03
Publisher
比治山大学
Language
jpn
NIIType
Departmental Bulletin Paper
Text Version
著者版
Sort Key
23
Set
hijiyama-u