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  • 标题:多種の油脂を用いた琉球菓子“ちんすこう”の調製
  • 作者:成田 亮子 ; 島村 綾 ; 峯木 眞知子
  • 期刊名称:日本家政学会誌
  • 印刷版ISSN:0913-5227
  • 电子版ISSN:1882-0352
  • 出版年度:2017
  • 卷号:68
  • 期号:8
  • 页码:413-420
  • DOI:10.11428/jhej.68.413
  • 语种:Japanese
  • 出版社:The Japan Society of Home Economics
  • 摘要:

    The Ryukyu confection “Chinsuko” is made from lard, sugar, and flour. However, its recipe is not well known. We replaced lard with 7 kinds of fats and oils (butter, canola oil, rice oil, sesame oil, olive oil, avocado oil, coconut oil), and investigated the quality of each sample. The specific volume of the baked sample with butter was the highest among all of the samples, and there was no significant difference among the other samples. The spread value of the lard sample was the lowest, while the sample with coconut oil had the highest value ( p <0.05). The moisture content of each sample was between 2.6% and 3.6%. We considered “Chinsuko” to be suitable for long-term preservation. The breaking stress of samples with butter, coconut oil, and avocado oil was higher than the lard sample ( p <0.05). The results showed that lard affected the original taste and unique texture of “Chinsuko”. The function of sesame oil and canola oil were similar to lard, and those products were preferred.

  • 关键词:Chinsuko;ちんすこう;oil and fat;油脂;texture properties;テクスチャー;sensory evaluation;官能評価
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