Abstract
Five kinds of eisei-boro were prepared from potato, normal maize, waxy maize, high-amylose maize and yamanoimo starches. A sensory evaluation rated the five kinds of eisei-boro in the following order: potato > yamanoimo > normal maize > high-amylose maize > waxy maize, showing the preference for eisei-boro prepared from potato and yamanoimo starches. The swelling power of potato starch granules was higher than the three kinds of maize and yamanoimo starch granules; the degree of gelatinization of eisei-boro prepared from potato starch was 26.9%, higher than the 2.7-5.5% when prepared from the other starches.
This was considered responsible for the feeling of coolness and the overall high sensory evaluation of eisei-boro prepared from potato starch, although that prepared from yamanoimo starch was also highly evaluated. It is considered that the granular size of potato and yamanoimo starches was larger than that of the three maize starches, and that this difference in structure influenced the mouth feeling of eosei-boro.
