Abstract
This study was performed to examine whether water caltrops are appropriate for preparing the An paste. Mashed water caltrops were prepared and submitted to the sensory analysis to compare with the mashed potatoes and azuki beans. All the mashed samples were respectively stirred and submitted to the sensory analysis again. The panelists of the sensory analysis were asked to write down an appropriate dish for the mashed and stirred-mashed water caltrops. The results were as follows: (1) The sedimentation time of the stirred-mashed water caltrops was the longest of all the samples. (2) The strength of smoothness was the strongest in the mashed azuki beans, followed by the mashed water caltrops, the mashed potatoes. The strength of flavor in mashed water caltrops was weaker than that of the mashed azuki beans. (3) The stirred-mashed water caltrops were judged to have the lowest smoothness, the highest roughness. The viscosity of the stirred-mashed water caltrops was lower than that of potatoes. Among the all stirred-mashed samples were not showed significantly strength of flavor. (4) The panelists judged that mashed and stirred-mashed water caltrops are appropriate for the An paste or Shiruko.
