Effects of Mutual Interactions among Kudzu starch, Sesame and Water on the physical properties of Gomatofu

Abstract

We investigated the effects of mutual interactions among kudzu starch, sesame and water on the rheological properties of gomatofu using "simplex lattice designs" defined by Scheffé. The proportion of the three components was examined with the eight-points model and the sum was one. It was found that hardness, adhesiveness, and viscosity of Newtonian body (η₁, η_N) values were the highest when gomatofu was prepared using the highest amount of Kudzu starch, whereas they were the lowest, when it was prepared with the highest amount of water. In contrast, cohesiveness and elastic modulus of Hookean body (E₀) values were the highest when gomatofu was prepared with half the amount levels of kudzu starch and sesame respectively, because of the synergistic interaction between these two ingredients. Furthermore, from the results of sensory evaluation, gomatofu was prepared with half the amount levels of kudzu starch and sesame was evaluated the highest with respect to mouthfeel and total acceptance.