Abstract
Uirou is a type of steamed cake produced principally in Nagoya, Yamaguchi and Kyoto. Masticatory and sensory tests were conducted on uirou purchased from Yamaguchi (both fresh and vacuum-packed varieties) and Nagoya (vacuum-packed) to determine any difference in the textural characteristics. The vacuum-packed Yamaguchi uirou was harder than that from Nagoya, with less adhesive and more cohesive characteristics. The vacuum-packed Yamaguchi uirou was also found to be harder and more adhesive than the fresh Yamaguchi uirou. The sensory tests revealed significant differences in the hardness, springiness and stickiness between the samples from Yamaguchi and Nagoya. Yamaguchi uirou was harder and more elastic, but not as sticky as that from Nagoya. In terms of preference, significant differences were found in the springiness, chewiness, stickiness, sweetness and overall appraisal between the two, with the Yamaguchi uirou being preferred to that from Nagoya in all respects.
