低メトキシルペクチンのミルクゼリーへの利用　　ペクチン，寒天およびコーンスターチミルクゼリーの物性と食味特性の比較

• 川端 晶子

  東京農業大学

• 澤山 茂

  東京農業大学

• 永島 伸浩

  東京農業大学

• 内村 佳子

  東京農業大学

書誌事項

タイトル別名

• Utilization of Low Methoxyl Pectin for Milk Jelly
• ペクチン, 寒天およびコーンスターチミルクゼリーの物性と食味特性の比較

抄録

The physical properties and sensory characteristics of three types of milk jelly were investigated. Three types of milk jelly were prepared by 1% apple low methoxyl pectin, 0.7% agar-agar and 7% corn starch, respectively.<BR>The following results were obtained : <BR>1) Hardness of the three types of milk jelly measured by use of Rheolometer was in the following order : pectin <corn starch <agar-agar. Cohesiveness of pectin and corn starch type was similar, while that of agar-agar type the smallest.<BR>2) The creep curves of pectin, agar-agar and corn starch milk jellies measured by use of Creepmeter could be explained from the six-elements mechanical model consisting of Fookean body, two pairs of Voigt body and Newtonean body. The pectin milk jelly showed the smallest value compared with the agar-agar and corn starch milk jellies.<BR>3) The profile of sensory characteristics of each type milk jelly was obtained from Semantic Differential Method. The pectin milk jelly showed the characteristics such as fine, adhesive, sticky and uncrispy. Further, from the result of the principal factor analysis for milk jellies, the first factor was a factor of stickiness and hardness the second factor, a factor of preference. The two-dimensional spatial diagram of panelists were made from scores of these two factors as a correlation diagram. Pectin milk jelly showed stickier and softer properties compared with the agaragar and corn starch milk jelly.

収録刊行物

• 家政学雑誌

  家政学雑誌 33 (12), 633-643, 1982

  一般社団法人 日本家政学会

詳細情報

• CRID: 1390001206330482560
• NII論文ID: 130003868918
• DOI: 10.11428/jhej1951.33.633
• ISSN: 18847870
• ISSN: 04499069
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可