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もち大麦粉を使用したパウンドケーキの特性と嗜好性
https://kyoritsu.repo.nii.ac.jp/records/3366
https://kyoritsu.repo.nii.ac.jp/records/3366661ca9c9-d7cf-4846-873c-cdb1ad571768
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
共立女子短期大学生活科学科紀要62_2noguchi (1.5 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||||||||
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| 公開日 | 2019-05-09 | |||||||||||||||||||||||
| タイトル | ||||||||||||||||||||||||
| タイトル | もち大麦粉を使用したパウンドケーキの特性と嗜好性 | |||||||||||||||||||||||
| 言語 | ja | |||||||||||||||||||||||
| タイトル | ||||||||||||||||||||||||
| タイトル | Physical Characteristics and Palatability of Waxy-Barley Pound Cake | |||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 言語 | ||||||||||||||||||||||||
| 言語 | jpn | |||||||||||||||||||||||
| キーワード | ||||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||||
| 主題 | もち麦粉 | |||||||||||||||||||||||
| キーワード | ||||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||||
| 主題 | 水溶性食物繊維 | |||||||||||||||||||||||
| キーワード | ||||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||||
| 主題 | パウンドケーキ | |||||||||||||||||||||||
| キーワード | ||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||||
| 主題 | waxy-barley flour | |||||||||||||||||||||||
| キーワード | ||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||||
| 主題 | water-soluble dietary fiber | |||||||||||||||||||||||
| キーワード | ||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||
| 主題Scheme | Other | |||||||||||||||||||||||
| 主題 | pound cake | |||||||||||||||||||||||
| 資源タイプ | ||||||||||||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||||||||
| 著者 |
野口, 恵実
× 野口, 恵実
× 小池, 恵
× 金松, 澄雄
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| 抄録 | ||||||||||||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||||||||||||
| 内容記述 | We prepared samples of pound cake by substituting soft wheat flour with waxy barley flour, a rich source of water-soluble dietary fiber, at levels of 0（control）, 25, 50, 75, and 100% to examine their physical and sensory characteristics. As the results, no marked difference was found among these samples in terms of weight and height, but the volume of the samples increased by 1.2-fold at 100% substitution. The sensory evaluation showed that the higher the substitution level, the lower the ratings. Because of the distinctive aroma and flavor of waxy barley flour, the test samples failed to receive sensory ratings comparable with those of the control sample, although participants reported the waxy-barley pound cake as tasty when asked in an openresponse format. In conclusion, pound cake prepared with waxy barley flour is likely to receive lower ratings for sensory attributes than cake made with 100% soft wheat flour, due to its distinctive aroma and flavor; however, considering its palatability, unique texture, and dietary fiber content, waxy-barley pound cake can be enjoyed as a tasty snack that could be beneficial for the prevention of lifestyle-related diseases. Further investigation is needed to improve the sensory quality of waxy-barley pound cake. | |||||||||||||||||||||||
| 書誌情報 |
共立女子短期大学生活科学科紀要 en : Annual bulletin department of the science of living 巻 62, p. 14-21, 発行日 2019-02 |
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