Journal of Home Economics of Japan
Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227
Physical Properties and Sensory Evaluation of “Imo-Mochi” with Added Potato Starch
Seiko YAMAMOTONaoko KURIYAMAFumie KOMIYAMA
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2001 Volume 52 Issue 1 Pages 17-22

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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.
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© The Japan Society of Home Economics
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