文章基本信息

标题：衛生ボーロの性状と嗜好に及ぼす機能性キノコ粉末添加の影響
本地全文：下载
作者：菅野友美 ; 亀谷宏美 ; 鵜飼光子等
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：2016
卷号：67
期号：3
页码：161-167
DOI：10.11428/jhej.67.161
出版社：The Japan Society of Home Economics
摘要：Eisei-boros mixed with each of three dried mushrooms ( Coprinus comatus, Grifola gargal and Agaricus blazei ) were investigated to determine their physical properties and sensory attributes. The shape of starch granules observed using a scanning electron microscope and the molecular structure observed by iodine color reaction indicated that the starches of Eisei-boros mixed with mushrooms were not different from those of the control Eisei-boros without mushrooms. A sensory evaluation showed that palatability and functionality varied from person to person. The overall evaluation by the ranking test showed the following order of preference: Coprinus comatus 2.5％＞ Grifola gargal 5.0％＞ Agaricus blazei 10.0％ .
关键词：Eisei-boro;衛生ボーロ;Functional mushrooms;機能性キノコ;Sensory evaluation;官能評価