いも羊羹の物性と官能検査

概要

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In order to clarify the properties of Imo-yokans prepared from 13 sorts of sweet potatoes, image test, measurement of physical properties and moisture content, and sensory test were conducted. The following results were obtained.(1) The result of image test indicated that Imo-yokan was considered to be a cake having attributes such as Japanese, home-made, feminine and sweet. (2) The hardness, adhesiveness, rupture stress and rupture strain of the Imo-yokans were different each other. However, the cohesiveness were almost the same.(3) Positive correlation coefficient was observed between hardness and rupture stress. On the other hand, negative correlation coefficient were observed between hardness and rupture strain, and also between adhesiveness and rupture stress.(4) Negative correlation coefficients were also observed between the hardness of Imo-yokan and the moisture contents of the raw sweet potato, and the steamed sweet potato and the Imo-yokan, respectively.(5) The results of favorite test for color tome indicated that Imo-yokans prepared with Kokei-14, Okinawa-100 and Benikomachi were more preferred among the 13 sorts of Imo-yokans tested. They were light yellow in color. Among these three Imo-yokans, Kokei-14 was most preferred according to the sensory test. Kokei-14 had medium hardness among the three and indeed of all 13 Imo-yokans.
社団法人日本家政学会の論文
1992-09-15