書誌事項
- タイトル別名
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- Application of Sensory Analysis Technique to the Evaluation of Easiness of Removing Chestnut Pellicle
- カンノウ ヒョウカ ニ ヨル クリ カワ ノ ムキ ヤスサ ノ ケントウ
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抄録
Japanese chestnuts are known to have pellicle difficult to peel off. To make the task easier at home and in commercial processing, some methods of pretreatment have been tried out. To evaluate each method, the sensory analysis technique has been applied. Three candidate pretreatments chosen were (1) soaking in boiling water, (2) steaming, and (3) frying. The panel composed of 11 female students removed the pellicle of pretreated chestnuts, and graded the easiness. In addition, the time needed has been measured to remove the shell and peel off the pellicle of each pretreated chestnut and untreated one. The frying method was found to be the best. It reduced the time needed by 60% compared to that for untreated samples. The steaming method was also significantly effective. Soaking in boiling water makes no effect for this purpose.
収録刊行物
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- 日本官能評価学会誌
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日本官能評価学会誌 6 (1), 36-40, 2002
日本官能評価学会
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詳細情報 詳細情報について
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- CRID
- 1390001205275729024
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- NII論文ID
- 130003379829
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- NII書誌ID
- AA11333226
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- ISSN
- 21872546
- 1342906X
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- NDL書誌ID
- 6485808
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可