団子の食味特性に及ぼす米粉粒度と米粉配合比（もちごめ：うるち）の影響

• 勝田 啓子

  新潟大学教育学部

書誌事項

タイトル別名

• Effects of particle composition and mixture (glutinous and nonglutinous) of rice powder on evaluation of sensory attributes of "Dango".

抄録

“Dango” was prepared in different particle size composition of rice powder and in various mixture of glutinous and nonglutinous rice powder. The sensory test and the measurement of viscoelasticity were carried out to clarify a preference for Dango. The results obtained were as follows : Dango prepared with the 200 mesh in average powder and with water of 80 ml/100 g powder was most preferred. The particle size distribution of the powder was at 1.8% of 0-60 mesh, 8.7% of 60-100 mesh, 7.8% of 100-150 mesh, 28.1% of 150-200 mesh, 28.9% of 200-250 mesh and 24.7% of more than 250 mesh. The viscoelasticity of Dango was approximately explained according to the eight elements mechanical model consisting of Hookean body, Newtonian body, plastoelastic body and two pairs of Voigt body. Elastic modulus and viscosity of these elements for most preferable Dango were at 4.79 × 10⁸ dyn/cm², 1.05 × 10⁸ P, 2.69 × 10⁵ dyn/cm², 2.52 × 10⁵ dyn/cm², 1.32 × 10⁷ P, 1.86 × 10⁵ dyn/cm² and 8.51 × 10⁶ P.

収録刊行物

• 日本家政学会誌

  日本家政学会誌 38 (8), 711-718, 1987

  一般社団法人 日本家政学会

キーワード

• 粘弾性的性質
• 食味評価
• クリープ
• 団子

詳細情報

• CRID: 1390001206332980992
• NII論文ID: 130003705197
• DOI: 10.11428/jhej1987.38.711
• ISSN: 18820352
• ISSN: 09135227
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
  • Crossref
• 抄録ライセンスフラグ: 使用不可