Roasting Conditions of Sesame Seeds and their effect on the Mechanical Properties of Gomatofu
| Project/Area Number |
14580163
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
食生活
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| Research Institution | Niigata Women's College |
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Principal Investigator |
SATO Emiko Niigata Women's College, Associate Professor (80141349)
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| Project Period (FY) |
2002 – 2005
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| Project Status |
Completed (Fiscal Year 2005)
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| Budget Amount *help |
¥3,600,000 (Direct Cost: ¥3,600,000)
Fiscal Year 2005: ¥100,000 (Direct Cost: ¥100,000)
Fiscal Year 2004: ¥400,000 (Direct Cost: ¥400,000)
Fiscal Year 2003: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 2002: ¥2,200,000 (Direct Cost: ¥2,200,000)
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| Keywords | Gomatofu / Roasting conditions / Mechanical properties / SEM observation / Rheological measurement / Texture and fracture / Sensory evaluation / 焙煎条件 / ゴマ豆腐 / 延性破断 / クリープ / 破断特性 / 静的粘弾性(クリープ) / 油脂含量の影響 / 組織構造 / 色差 / 表面構造 / 成分分析 / テクスチャー |
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| Research Abstract |
Gomatofu is a traditional Japanese health food and a typical vegetarian dish. Gomatofu, a mixed gel consisting of kudzu starch and sesame seed, possesses uniquely textural characteristics. 40g of sesame and 450g of water were mixed for 3 minutes and filtered using a sieve (50 mesh=297μm) to obtain about 435g of sesame milk. A suspension of sesame milk (435g) and kudzu starch (40g) was prepared by simmering for 25min on an electric heater while mixing at a rate of 250rpm using a mixing instrument. The hot samples were immediately poured into a Teflon ring case and were kept in a 10□ incubator for 24 hours. The effects of sesame materials (un-roasted hull-less white sesame seed, roasted white and black sesame seed, and defatted sesame flour) on the mechanical properties of gomatofu were studied.
1. Values for both the hardness and gumminess of the gomatofu samples increased in the order of DF (defatted gomatofu)>Ro-W (roasted white gomatofu)>Ro-B (roasted black gomatofu)>and Ra-W (unroast
… More
ed white gomatofu). The results of a sensory test indicated that the Ra-W prepared with un-roasted hull-less sesame seed had the least hardness, but mouthfeel and viscosity of this sample were the highest, while Arai samples (they have hall) were evaluated to have the best palatability because of their superior springiness.
2. The effect of sesame oil contents on the mechanical properties of gomatofu was investigated under uni-axial compression and creep. Huskless (Muki) white sesame seeds were used. The gomatofu samples are as follows: a) Defatted gomatofu (Kudzu starch gel, oil content 0%), Defatted gomatofu (oil 0.42 %), c) Control gomatofu (oil 3.4%), d)3% sesame oil added (oil6.4%), e) 6% sesame oil added (oil 9.4%), were prepared and examined. From the result of the creep measurement, the coefficient of elasticity and viscosity of 4 elements model increased with the number of storage days. The size of air cells was found to become smaller with increasing content of oil by SEM observation. It was found that favorable oil content was 6.4% in the sample (gomatofu).
3. Gomatofu was prepared with Muki (hull-less) and Arai (white and black, with hull) seeds (roasted at 160, 170, 180, 190 and 200℃) in an electric oven for 15min. The fracture stress and strain for gomatofu were the smallest when the seeds were roasted at 170℃, and were the highest the when seeds were roasted at 190℃. The average particle size in the sesame milk of seeds roasted at 170□ (21.5〜40.4μm) were smaller than that at 190℃ (86.4〜110.3μm). The mouthfeel of gomatofu prepared with seeds roasted at 190-C was not smooth, as they had a slight bitterness or Zaratuk-1. In terms of the total acceptance by Kramer's test, gomatofu made from Muki (P<0.01) and Arai (P<0.05) was determined to have best palatability when seeds were roasted at 170℃. Less
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