こんにゃくゼリーの品質評価に関与する要因

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5047
ファイル
タイトル
こんにゃくゼリーの品質評価に関与する要因
別タイトル
Factors on Quality Evaluation of Konjac (Amorphophallus konjac) Jelly
著者
氏名 三浦 芳助
ヨミ ミウラ ヨシスケ
別名 MIURA Yoshisuke
キーワード
こんにゃくゼリー
品質評価
NDC
596
抄録

The ratio of chemical and physical factors contributing to the palatability of konjac (Amorphophallus konjac) jelly was investigated by a sensory evaluation. The data of the sensory evaluation were analyzed by aroma and flavor as the chemical factor and texture, temperature and external appearance as the physical one. The results clarified that the ratio of chemical and physical factors contributing to the palatability of konjac jelly is about 3:7 and physical factors influence the palatability much more than chemical factors. Furthermore, it is revealed that, among the physical factors, "texture" expressed by such terms as resistance to chewing, elasticity and feeling of swallowing is important factors concerned in the palatability. Textures of commercial konjac jellies were measured using the tensipresser. The texture of konjac jellies was different significantly by manufacturing companies and brands.

掲載雑誌名
広島女学院大学論集
47
開始ページ
193
終了ページ
198
出版年月日
1997-12
出版者
広島女学院大学
ISSN
03748057
本文言語
日本語
資料タイプ
紀要論文
著者版フラグ
出版社版
旧URI
区分
hju