かまぼこにおけるデンプンの効果

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  • Effects of Starch on the Texture of Kamaboko
  • カマボコ ニ オケル デンプン ノ コウカ

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Starch is widely used to make Kamaboko. In this paper, we describe an experimental study of the effect of starch on the physical properties of Kamaboko: The breaking stress and breaking strain are measured with OKADA's gelometer on specimens containing various amounts of starch and water, and the score of texture are decided by the sensory test. Results obtained are as follows.<br> 1) A similar score of synthetic evaluation seems to describe a similar half-ellipse on the stress-strain graph. The half-ellipse having a high score is located at the centric position with a high strain value.<br> 2) At higher concentrations of starch, the value of stress increases and that of strain decreases gradually after the initial increase.<br> 3) At higher amounts of moisture, the value of stress decreases rapidly and that of strain decreases gradually.

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