寒天ゲルのテクスチャーとその評価

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5116
ファイル
タイトル
寒天ゲルのテクスチャーとその評価
別タイトル
Evaluation of Textural Properties of Agar Gel
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
寒天ゲル
テクスチャー
NDC
596
抄録

A comparison test of the characteristics of texture of each gel, using agars for Japanese-style confections, general foods and culture, based on the instrumental measurement and the organoleptic evaluation
was made, and obtained the following results. 1) The agars to be used for culture and general foods formed a tough gel rich in elasticity. The agar to be used for Japanese-style confections was characteristic of flexible and soft sense of touch. 2) The texture of the agar gel, with the addition of sucrose, became harder and more tough. The agar to be used for the general foods was influenced more by the addition of sucrose than the agar for
Japanese-style confections. 3) The difference of the texture between the agar gel for Japanese-style confections and that for the general foods was discerned organoleptically. The hardness, cohesiveness and gumminess of the agar gel showed a positive correlation in the results of organoleptic evaluation and of instrumental measurement.

掲載雑誌名
広島女学院大学論集
50
開始ページ
59
終了ページ
67
出版年月日
2000-12
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