ブランマンジェの性状に及ぼすキシロオリゴ糖の影響

概要

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Xylooligosaccharide is a scarcely digestible saccharide which is obtained from xylose and has an intense activity in promoting the growth of bifid bacteria. We studied the effect of xylooligosaccharide content on physical properties of blanc manger. Oligosaccharide contents used for replacing sweetness of sugar were 0, 25, 50, 75, and l00%, respectively. We used the creep meter for measuring their physical properties. We evaluated the sensory test by the Sheffe's paired comparison. Then we examined the relationship between physical properties and the sensory evaluation. The results obtained are as follows: 1) Both texture properties and rupture properties decrease with increasing oligosaccharide content. 2) The pH decreases with increasing oligosaccharide content. It seems that the increasing oligosaccharide causes the gel strength to be weakened, and the lowering of the texture properties and rupture properties to be promoted. 3) The sensory test shows us that the increase of oligosaccharide content gives blanc manger softness, less elasticity, less sweetness, and less taste. 4) We conclude that it is appropriate to substitute 50 % of sugar for oligosaccharide in order to keep desirable property of blanc manger.
社団法人日本家政学会の論文
1996-09-15