Abstract
So called “Gomadofu” is made out of Kuzu-starch, sesame and water. The suspension of these material is made to gelatinize by heating and stirring. It is said that the sol needs to be stirred just adequately. Experiments were carried out to know the meaning of heating and stirring, and the effect of the amount of sesame used. And also, we studied reproducible quality and acceptability on this sort of cookery.
Following results were obtained :
1. Adequate heating and stirring are both necessary to get desirable texture of “Gomadofu”, especially it seemed that stirring affected the smoothness of product.
2. As the amount of sesame was increased, “Gomadofu” showed a tendency to increase the flavour, but decrease the smoothness of texture, especially in case of this sample.
3. It seemed that some differences in quality and heterogeneity can not be avoid in the home-made “Gomadofu”.
4. By the result of Amylograph, the increase in the amount of sesame has been found the increasing viscosity of the sol after heating and stirring for 15 minutes at 92.5°C, and the decreasing after cooled to 25.0°C.
It was certain that the longer heating and stirring gave more effects on the decreasing of viscosity.
