米粉を利用した商品の特性および嗜好性に関する研究

• 根本, 亜矢子

• 村田 まり子

• 菊地 和美

• Ayako, NEMOTO

• MURATA Mariko

• KIKUCHI Kazumi

• 藤女子大学人間生活学部食物栄養学科

• 藤女子大学人間生活学部食物栄養学科藤女子大学大学院人間生活学研究科食物栄養学専攻

書誌事項

タイトル別名

• ビゼフン オ リヨウ シタ ショウヒン ノ トクセイ オヨビ シコウセイ ニ カンスル ケンキュウ
• A Study of the Characteristics and Palatability of Products Prepared from Rice Flour

抄録

In order to promote the use of rice flour as an ingredient, in the present study we made a chiffon cake and white sauce using rice flour and examined the foodscientific characteristics and sensory test results with the aim of better understanding its possible uses. The color (ΔE) of the chiffon cake was evaluated at 2.1 before heating and 2.0 after heating,which corresponds to a - "noticeable" - change in color. The sensory test showed that the chiffon cake made from rice flour was regarded as moister,more fragrant and tasted better than that made using wheat flour, and was preferred in the overall assessment. The sensory test for the white sauce showed that the sauce made using rice flour was evaluated higher in terms of glossiness,appearance and fragrance than that made using wheat flour. These results suggest the practicality of rice flour in the preparation of items such as chiffon cake and white sauce.

identifier:8

identifier:KJ00008510346

収録刊行物

• 藤女子大学人間生活学部紀要 = The bulletin of the Faculty of Human Life Sciences, Fuji Women's University / 紀要編集委員会 編

  藤女子大学人間生活学部紀要 = The bulletin of the Faculty of Human Life Sciences, Fuji Women's University / 紀要編集委員会 編 50 53-58, 2013-03-31

  札幌 : 藤女子大学

詳細情報

• CRID: 1050001202900927744
• NII論文ID: 110009577344
• NII書誌ID: AA12605795
• ISSN: 21874689
• NDL書誌ID: 024421693
• Web Site: http://id.nii.ac.jp/1387/00000811/
• Web Site: http://id.ndl.go.jp/bib/024421693
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I024421693
• 本文言語コード: ja
• 資料種別: departmental bulletin paper
• データソース種別:
  • IRDB
  • NDL
  • CiNii Articles