クッキーのショートネスと硬さがし好に及ぼす影響

• 倉賀野 妙子

  甲南女子大学短期大学部

• 北尾 敦子

  甲南女子大学短期大学部

• 山田 光江

  甲南女子大学短期大学部

書誌事項

タイトル別名

• Effects of shortness and hardness on preference of cookies.
• クッキー ノ ショートネス ト カタサ ガ シコウ ニ オヨボス エイキョウ

抄録

Relationship between shortness and hardness and preference of cookies was studied using nine kinds of cooky by means of the sensory test. The relation between shortness or hardness and the mechanical compressive breaking parameters was also examined. The optimum levels of shortness and hardness were estimated from the mechanical compressive breaking parameters.<BR>The results obtained were as follows : <BR>1) From correlation and partial correlation coefficients among the sensory scores, it was shown that shortness and hardness significantly influenced acceptabilities of cookies.<BR>2) The optimum level of the apparent rupture energy for shortness was estimated to be 2. 27 × 10⁶ erg/cm³. On the other hand, that of the apparent rupture stress for hardness was 2. 35 × 10⁷ dyn/cm².

収録刊行物

• 日本家政学会誌

  日本家政学会誌 39 (7), 665-670, 1988

  一般社団法人 日本家政学会

キーワード

• クッキーのショートネス
• 官能検査
• 破断エネルギー
• 破断応力

詳細情報

• CRID: 1390282681311525376
• NII論文ID: 110003144075
• NII論文ID: 10010618274
• NII書誌ID: AN10040097
• DOI: 10.11428/jhej1987.39.665
• ISSN: 18820352
• ISSN: 09135227
• NDL書誌ID: 3197128
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3197128
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • NDL
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可