日本農芸化学会誌
Online ISSN : 1883-6844
Print ISSN : 0002-1407
ISSN-L : 0002-1407
多孔性固体食品のテクスチャの基本特性
戸田 準和田 武夫藤沢 邦子
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ジャーナル フリー

1973 年 47 巻 8 号 p. 513-514

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Textural qualities of porous rigid foods, such as biscuit, cookie, cracker, rice cracker etc., were evaluated organoleptically. Five fundamental textural characteristics of porous rigid foods and the sensory parameters corresponding to each characteristic were established as follows; characteristic I hardness and/or chewiness (primary parameter “hardsoft, ” secondary “crumbly-not crumbly”), II adhesiveness (primary “sticky-not sticky”), III wetness/moistness (primary “dry-wet”). IV oiliness (primary “oily/greasy-not oily/not greasy”) and V fineness (primary “coarse-fine”). In addition to these descriptive scales, the onomatopoeic words “kari-kari” (crisp) and “boro-boro” (crumbly) were also effective in describing the texture of porous rigid foods.

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