Abstract
The physical properties were investigated and a sensory evaluation made of imo-mochi with added potato starch (0-40%). Textural and tensile rupture measurements were made with a Rheoner, and the sensory evaluation was rated by the scoring method.
The hardness, cohesiveness and extension of imo-mochi increased with increasing potato starch added. Although the hardness increased, the cohesiveness and extension decreased with increasing storage time at 23-25°C.
The sensory evaluation clarified that imo-mochi with 30% potato starch was the most preferable, having high elasticity and extension.
