Abstract
The physical properties and sensory evaluation of the consistency thickness agent which made from rice flours were performed; it was examined whether several rice flour would be suitable as a thickness agent. As a result, the rice flour pastes of 5% concentration was the optimal as consistency thickness agent at anhydride conversion, and it was most fond of the rice flour which prepared Koshihikari by the roll method in rice flour from sensory evaluation. However, since rice flour pastes had little salivary amylase resistance, in order to prevent miss-wallowing, it was examined whether polysaccharide thickener (xanthan gum, tamarind gum) would be added to rice flour, and amylase resistance and the workability in the case of preparation would increase in it. Workability worsened in rice flour pasts which added polysaccharide thickener. Moreover, although transparency became high by sensory evaluation, the ease of swallowing was prepared only with rice flour. It was thought that it was necessary to examine the loadings of polysaccharide thickener. In particular, Tamarind seed gum in the rice flour pastes had the addition effect, namely, it didn't change the characteristic properties of the added material, and its addition increased amylase tolerance.
