日本調理科学会誌
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
破断試験によるゆで麺のテクスチャーの特徴と官能評価との関係
四宮 陽子
著者情報
ジャーナル フリー

2000 年 33 巻 2 号 p. 198-203

詳細
抄録
The textural properties of noodles boiled and kept in a refrigerator for 0,1,2 and 4 hours and 1 day were investigated by a breaking test. The curve of the breaking stress was analyzed by difference calculus to indicate the degree of the change in hardness while chewing the noodles. The change in texture, or koshi, of the noodles after boiling could be quantitatively expressed by the change in slope of the breaking stress curve with a strain of 0.01. A multiple-regression analysis of the noodle texture was performed on the score from the sensory evaluation and the breaking test results. The breaking energy and the discrepancy in the slope of the breaking stress curve for the noodles were selected as independent variables, and the multiple correlation coefficient was 0.997.
著者関連情報
© 一般社団法人日本調理科学会
前の記事 次の記事
feedback
Top