キヌア澱粉のミルクゼリーへの利用

抄録

　To investigate the use of quinoa starch in milk jelly, material and sensory evaluations were performed in 3 types of milk jellies prepared with quinoa starch as the test sample, and low methoxyl pectin (LMP) and agar as the controls. Static viscoelasticity measurements indicated that all 3 types of milk jellies could be represented by a six-element mechanical model. The instantaneous elastic modulus accounted for a large proportion in all 3 types of jellies. The values for quinoa and LMP jellies were lower than that of agar jelly. In terms of breaking properties, quinoa jelly, like LMP jelly, had low values for both for breaking stress and breaking energy. In sensory evaluation, quinoa jelly showed better results for the "shine" and "color" categories than did LMP and agar jellies.