Journal of Home Economics of Japan
Online ISSN : 1884-7870
Print ISSN : 0449-9069
A Study on Cooking of Agar-Agar
Decomposition of Sucrose and Agar-Agar in Kingyokuto
Fumie GOTOFujiko YOSHIMATSUFumiko MATSUMOTO
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1984 Volume 35 Issue 7 Pages 459-462

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Abstract

This study has been done in order to examine the reason why the gel of Kingyokuto (the ratio of the contents of water, agar-agar and sugar was 100 : 2 : 100) becomes soft when the final temperature of heating process employed in the preparation of Kingyokuto exceeds more than 106 ± 1 °C and becomes more soft and sticky at 108 °C.
The value of pH fell down and the amount of reducing sugar increased as the final temperature of preparation process of Kingyokuto increased.
At 108 °C of final temperature of making Kingyokuto, sucrose and agar-agar contained in it decomposed. Glucose and fructose were produced from sucrose, and galactose from agar-agar, and during these degradation process, Kingyokuto became sticky.

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