単分散O/Wエマルション-ジェランガムゲルの圧縮及び官能特性に対する油滴の影響

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URI http://shark.lib.kagawa-u.ac.jp/kuir/metadata/1302
Title
単分散O/Wエマルション-ジェランガムゲルの圧縮及び官能特性に対する油滴の影響
Title Alternative
Effect of Oil droplets on the Compressive and Sensory Properties of Monodispersed O/W Emulsion-Gellan Gum Gel
File
Description

Effects of oil content, oil droplet size and Ca2+ concentration on the compressive gel strength, and sensory evaluation of hardness and oiliness for monodispersed O/W emulsion gellan gum gel were investigated. The monodispersed emulsion which was made up by water, 1%(w/v)emulsifier(polyglycerine fatty acid)and corn oil was prepared by membrane emulsification. Both the stability of the monodispersed emulsion during preparation of the emulsion gellan gum sol and the uniformity of oil droplet distribution in the emulsion gel were confirmed. The compressive strength of the emulsion gels decreased with an increase in oil volume fraction. It is considered that the oil droplets behave as inactive filler in the emulsion gellan gum gel. The compressive strength of the emulsion gel was decreased with an increase in oil droplet size. However, the decreased ratio of compressive strength became small with an increase in droplet size. The larger the oil volume fraction and the Ca2+ concentration, the clearer the effect of oil droplet on the gel strength was. The sample containing smaller oil droplets was harder than that with larger oil droplets by the sensory test of paired comparison, while the increasing oil droplet size tended to increase oiliness.

Author
著者 合谷 祥一
著者(ヨミ) ゴウタニ ショウイチ
著者(別表記) Gohtani Shoichi
著者 藤田 朋子
著者(ヨミ) フジタ トモコ
著者(別表記) Fujita Tomoko
著者 山野 善正
著者(ヨミ) ヤマノ ヨシマサ
著者(別表記) Yamano Yoshimasa
Publication Title
香川大学農学部学術報告
Volume
60
Start Page
53
End Page
59
Publisher
香川大学農学部
Published Date
20080222
ISSN
0368-5128
NCID
AN00038339
Resource Type
Departmental Bulletin Paper
Language
jpn
Text Version
publisher
Set
香川大学
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