2026-03-13T21:20:53Z https://mie-u.repo.nii.ac.jp/oai

oai:mie-u.repo.nii.ac.jp:00007189 2023-09-22T00:48:15Z 143:584:585

澱粉糊の諸特性に及ぼす呈味物質の影響. 第2報 : 甘味調味料(ショ糖) 平島, 円 Hirashima, Madoka 高橋, 亮 Takahashi, Rheo 西成, 勝好 Nishinari, Katsuyoshi application/pdf The effects of sucrose on the rheological properties of corn starch paste was studied by static and dynamic viscoelasticity measurements, DSC measurements and microscopic observation. The sucrose concentration was varied between 0% and 55% by weight. The viscosity of the paste increased with increasing sucrose concentration up to 20wt% and then decreased with increasing sucrose concentration above 20wt%, although the viscosity of the samples containing sucrose was higher than that of the control at higher shear rate; i. e., the shear thinning behavior became less pronounced. A lower content of sucrose enhanced the swelling of starch granules, while a higher content of sucrose decreased the rate of swelling and resulted in a higher gelatinization temperature to higher temperature. No effect on the viscoelasticity of corn starch paste containing more than 20wt% sucrose was apparent when the sucrose was added after gelatinization. The viscoelasticity of corn starch paste to which sucrose had been added after gelatinization increased with increasing sucrose concentration. 日本調理科学会 2003-11-01 jpn journal article VoR http://hdl.handle.net/10076/11196 https://mie-u.repo.nii.ac.jp/records/7189 AN10471022 1341-1535 日本調理科学会誌 = Journal of cookery science of Japan 36 4 371 381 https://mie-u.repo.nii.ac.jp/record/7189/files/20A13310.pdf application/pdf 2.7 MB 2017-02-18