低食味米の食味改良に関する研究 : 第1報

We investigated whether the taste of rice cooking was improved by the addition of glutinons rice (GR) and non-glutinous rice (LQNGR). The best ratio of the mixture expressed by the percentage was found to be 80 and 20% for LQNGR and GR, respectively. The taste of rice cooked under this mixture condition was considerably close to that for 100% KOSIHIKARI rice, the most preferable and highest quality taste rice in Japan, from the point of adhesiveness

多層混合デザートゼリーの食味特性について

The study of Physical and taste properties of multiple layers dessert jelly Physical and taste properties of dessert jelly with multiple layers and various materials was investigated. Each type of jelly was prepared by 0.8% agar jelly, 2.5% gelatin jelly, multiple layers of 0.8% agar and 2.5% gelatin respectively. The following results were obtained: 1. Hardness of the jellies (measured by use of Rheoner) was in the following order : gelatine < multiple layers < agar. 2. The multiple layers jelly ruptured the least. 3. The profile of sensory characteristics of each type jelly was obtained by the scoring method. The multiple layers jelly showed melting properties in mouth and was not adhesive