岐阜市立女子短期大学研究紀要第55輯（平成18年3月）
抄録
第 1 報 牛乳かん
Research for favored texture of semi-solid foods
I agar jelly with milk
| 平島 円 |
| Madoka HIRASHIMA |
Abstract
The favored texture and hardness for agar jellies with milk were investigated by mean of sensory testing and fracture measurement, respectively. Three types of jellies were prepared with varying the quantity of milk. The agar jellies with a highest quantity of milk had less fracture stress and fracture strain compared with those of agar jellies with less quantity of milk, while having a higher Young’s modulus. The sensory test panels of the sensory test preferred the agar jellies with higher quantity of milk because of their smoothness and better taste.
Key words : テクスチャー，半固体食品，官能検査，牛乳かん，かたさ