コンテンツメニュー

Yaguchi Shigenori


Comparison of gel strength of Kamaboko containing powders from nine different vegetables and fruits

Journal of National Fisheries University Volume 65 Issue 1 Page 1-8
published_at 2017-01
65-1-1-8.pdf
[fulltext] 458 KB
Title
内容成分組成の異なる野菜・果実パウダーの添加がすり身ゲルの物性に及ぼす影響について
Comparison of gel strength of Kamaboko containing powders from nine different vegetables and fruits
Creators Yaguchi Shigenori
Creators Shimoda Maki
Creators Fukushima Hideto
Creators Maeda Toshimichi
Source Identifiers [PISSN] 0370-9361
Creator Keywords
vegetable powder fruit powder Kamaboko breaking strength chemical composition
We investigated the biochemical characteristics of several types of vegetable and fruit powders and the gel strength of Kamaboko mixed with those powders to improve surimi gel quality. Burdock, onion, and carrot powders had high concentrations of fructan and total sugar. Three powders (purple sweet potato, Chinese yam, and East Indian lotus root) contained high amounts of starch. Pectin and polyphenol contents were high in Yuzu powder. Gel strength decreased after mixing with any of the powders. Although polyphenol contents seemed to decrease in the gel strength slightly, it was difficult to estimate gel strength by adding a particular powder and amount.
Languages eng
Resource Type departmental bulletin paper
Publishers National Fisheries University
Date Issued 2017-01
File Version Version of Record
Access Rights open access
Relations
[ISSN]0370-9361