The physical properties were investigated and a sensory evaluation was carried out on imo-mochi containing various starches and starch gels.
Textural and tensile rupture measurements were made with a Rheoner, and the sensory evaluation was rated by the scoring method.
The physical properties of Imo-mochi containing a starch gel vary according to the kind of starch. Imo-mochi is considered to have a texture like rice cake because of its higher elasticity than that of a starch gel.
The results of physical measurements showed that imo-mochi containing different starches could be classified into two groups: it had higher cohesiveness and extension when mixed with potato, tapioca, sweet potato or kuzu starch than with corn or wheat starch.
The former group of imo-mochi is considered to be preferable.
The sensory evaluation clarified that imo-mochi containing potato starch was the most preferable among four in the first group, having high transparency, extension, a texture like rice cake and low stickiness.
