サゴ澱粉の物性に及ぼす卵黄粉末添加の影響

概要

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The effect of adding egg yolk powder on the physical properties of a sago starch suspension and gel was studied and compared with the effects on corn and potato starch. The viscosity of the starch suspension, texture, mold-shape retention and syneresis of the gel were each measured. Lemon pie fillings made from sago, corn and potato starch were scored by a sensory evaluation. The firmness and cohesiveness of the sago starch gel was similar to that of the corn starch gel. No adhesiveness of the sago starch gel was apparent. Adding 20 w/v% of egg yolk slightly reduced the mold-shape retention of the sago starch gel in comparison with the corn and potato starch gels, and also decreased the syneresis of the sago starch gel. The sensory evaluation showed preference for the lemon pie filling made from wheat flour in taste, firmness, adhesiveness, springiness, and overall evaluation, while the lemon pie filling prepared with sago starch was preferred in taste, adhesiveness, springiness and overall evaluation over that of corn starch.
社団法人日本家政学会の論文
2005-01-15