1990 Volume 41 Issue 2 Pages 123-132
In the previous paper, we examined various methods for heating tapioca pearls to establish a procedure that would ensure neither undercooking nor the formation of any half-boiled core, and give a crispy and pleasant texture. As a result, we found that the cold water-bath method and the thermos bottle method gave the preferred results. In this study, we prepared tapioca jellies by these methods, and examined the effects of the heating time, the addition of sugar and the duration of cold-storage by a determination of the texture and sensory evaluation.
The following results were obtained :
(1) Post-addition of sugar was preferable, since tapioca pearls having a small core, low hardness, low adhesiveness and high elasticity could be ontained by this method.
(2) The (particle) size and hardness of the tapioca pearls increased, while the cohesiveness and adhesiveness decreased, with increasing duration of cold-storage. These changes were particularly obvious when storage was for 2 hr or longer.
(3) The samples is cold stage stored for a short cold storage were preferred in the sensory evaluation. The sample prepared by the cold water-bath method with post-addition of sugar and 2.5 hr heating, and that prepared by the Thermos bottle method with post-addition of sugar and 3.5 hr heating were preferred, these results from the sensory evaluation agreeing well with the physical properties. Consequently, it is desirable that tapioca jelly is eaten a short time after refrigeratition.
