抄録
The effects of species and treatment of sesame materials (raw dehulled white sesame seed, roasted white sesame seed, roasted black sesame seed, and defatted sesame flour) on the texture of gomatofu were studied by texture measurement, SEM observation and sensory tests. The amount of lipid in white sesame milk was greater the protein and carbohydrate contents were lower than those in black sesame milk. Values for both the hardness and gumminess of the gomatofu samples increased in the order of DF (defatted gomatofu)>Ro-W (roasted white gomatofu)>Ro-B (roasted black gomatofu)>and Ra-W (raw white gomatofu). The value for the cohesiveness increased in order of Ro-B>Ro-W>Ra-W>and D. F, and the values for the adhesiveness of Ra-W and D. F were higher than th ose for Ro-W and Ro-B. SEM observation revealed that the air cell size in the samples was smaller in order of Ro-W>Ro-B>Ra-W>D. F, and both samples of Ro-W and Ro-B had a uniform cell size and fine structure. The results of a sensory test indicated that the Ra-W prepared with un-roasted dehulled sesame seed had the least hardness, but mouthfeel and viscosity of this sample were the highest. The Ro-B and Ro-W samples were evaluated to have the best palatability because of their superior springiness.
