1992 Volume 39 Issue 8 Pages 663-670
The properties and compositions of the "An" prepared from Oshirohana and Otebo under different cooking periods (60, 90 and 120min) at 100°C and different temperatures (100, 110 and 120°C) for 60min were comparatively studied. The "An" of Oshirohana showed always higher moisture and pectin contents. By treatment of pectinase, both moisture and pectin contents of the "An" from Oshirohana decreased, suggesting a significant relationship between them.
The sweetened "An" of Otebo prepared at 100°C was pasty with cohesiveness, whereas that of Oshirohana was not pasty without cohesiveness. This is assumed due to the higher pectin content of the latter. Sweetened "An" of Oshirohana, which was preliminarily treated with pectinase, was pasty with cohesiveness.
The "An" of Otebo cooked at 110 and 1200°C was higher in moisture but lower in pectin contents, therefore substances other than pectin may account for the higher moisture content.
