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- Title
フィルム式多点圧力センサーを用いたゲル状食品の食感推定.
- Authors
中馬誠; 池上聡; 船見孝博; 柴田暁秀; 東森充
- Abstract
Using hydrocolloids as gelling agents, 15 kinds of hydrogels and 8 kinds of emulsion gels with different textures were prepared. To assess changes in pressure distribution, the gels were placed on a film-type multipoint pressure sensor and then crushed with the aluminum plunger. The gels were subjected to sensory evaluation of 4 kinds of texture attributes, nsmoothnesso, nelasticityo, nstickinesso and ngranularityo, by 8 subjects. Then, the relationship between the values obtained by sensory evaluation and the pressure distribution data was numerically modeled by applying image texture analysis, and a suitable texture estimation modeling formula was derived. Using this modeling formula, 5 kinds of jellies and 3 kinds of puddings commercially available and of unknown texture were estimated. The modeling formula using the 15 hydrogels could estimate the texture of the 5 jellies with high accuracy (r>0.8), whereas all 23 gels, including the 8 emulsion gels, were needed to estimate the texture of the 3 kinds of pudding with equivalent high accuracy.
- Subjects
HYDROCOLLOIDS; EMULSIONS; HYDROGELS; PUDDINGS; JELLIES &; jams manufacturing
- Publication
Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi, 2021, Vol 68, Issue 2, p55
- ISSN
1341-027X
- Publication type
Article
- DOI
10.3136/nskkk.68.55