抄録
A comparative sensory evaluation, microscopic observation, measurement of particle distribution, and measurement of physical properties was conducted on Kinton prepared either by being mashed in a food processor or by being strained.
Sensory tests showed that Kinton mashed by a food processor for 50 sec. was the most preferred. It was more glossy, sticky, smooth and tasty than the strained type.
The longer Kinton was mashed, the more was the cell separation, cell rupture and amount of starch exuded from the rupture cells. In addition, the clustere of intact cells became smaller. Compared with the traditional method of straining strained, same result could be obtained. The different structure might have affected the glossiness, stickness and smoothness.
The longer it was mashed, the greater the apparent viscosity became, and the lower the breaking stress and loss tangent became.
The hardness of strained Kinton was greater than that when mashed, although this was not significant by the sensory test.
