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Kyoto Women's University Academic Information Repository >
紀要論文（Bulletin Paper） >
生活福祉学科紀要 >
第12号（2017-02-09） >
Please use this identifier to cite or link to this item:
http://hdl.handle.net/11173/2409
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| Title: | 市販プリンのおいしさに関わる要因 |
| Other Titles: | The study on factors concerned with the palatability of commercially available custard pudding |
| Authors: | 門間, 敬子
福岡, 美香
Momma, Keiko
Fukuoka, Mika |
| Issue Date: | 9-Feb-2017 |
| Publisher: | 京都女子大学家政学部生活福祉学科 |
| Abstract: | Texture sensation is one of the important factor on palatability of food. Recently, soft and smooth food are preferred. In this study, we measured physical parameters using rheometer, spectorometer, 1H-MRI and tested organoleptic evaluation on commercially available custard pudding. The relation was found between measured hardness by rheometer and organoleptic evaluation. Softer and smoother pudding contained more fat. However, there was no association between softness or smoothness and palatability. The only one factor denseness associated to palatability, but the factor of denseness was not clear. |
| URI: | http://hdl.handle.net/11173/2409 |
| Appears in Collections: | 第12号（2017-02-09）
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