ジャガイモのデンプン含量が調理特性に及ぼす影響

• 小宮山 誠一

  Hokkaido Central Agricultural Experiment Station

• 目黒 孝司

  Hokkaido Ornamental Plants and Vegetables Research Center

• 加藤 淳

  Hokkaido Central Agricultural Experiment Station

• 山本 愛子

  Tenshi College

• 山口 敦子

  Tenshi College

• 吉田 真弓

  Tenshi College

書誌事項

タイトル別名

• Effect of Starch Content on the Cooking Quality of Potato
• ジャガイモ ノ デンプン ガンリョウ ガ チョウリ トクセイ ニ オヨボス エイキョウ

抄録

We examined the relationship between the starch content of potato and its cooking quality. Potato tubers were assigned according to their starch content from 12% to 16%. They were cooked by different methods and a sensory evaluation then carried out. In the case of boiling, steaming, frying and heating in a microwave oven, potato with the high starch content (HS) was evaluated as having a richer and more mealy feeling and better taste than potato with the low starch content (LS). On the other hand, in curry and nikujaga (pototo stewed with pork), LS was evaluated to be better than HS because of less collapse after cooking. In potato salad, HS was evaluated more highly than LS in taste only by the manufacturers' panel. The glutamic acid content was particularly low in potato tubers with a starch content of 15% and above.

収録刊行物

• Journal of Cookery Science of Japan

  Journal of Cookery Science of Japan 35 (4), 336-342, 2002

  The Japan Society of Cookery Science

キーワード

• ジャガイモ
• デンプン
• 調理特性
• 官能評価
• 遊離アミノ酸

詳細情報

• CRID: 1390282679715953792
• NII論文ID: 110001167033
• NII論文ID: 130004401025
• NII書誌ID: AN10471022
• DOI: 10.11402/cookeryscience1995.35.4_336
• NDL書誌ID: 6395630
• ISSN: 13411535
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6395630
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10814493
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可