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Please use this identifier to cite or link to this item: http://hdl.handle.net/11173/2409

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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