Comparison between the physical properties of kuzu-mochi and of other gelatinous foods
2016
Kazami, M. (Tokyo University of Agriculture, Setagaya-ku, Tokyo (Japan). Faculty of Applied Bio-Science, Department of Applied Biology and Chemistry) | Noguchi, H. | Maruyama, K. | Motohashi, K. | Yaguchi, Y. | Irisawa, T. | Takano, K.
Kuzu-mochi made from fermentation treated wheat starch is a traditional Japanese sweet from the Edo period. Kuzu-mochi has a unique texture, which is not found in wheat starch gels. In this study, to clarify the texture characteristics of kuzu-mochi, the physical properties of kuzu-mochi were compared with that of various gelatinous foods such as dango, warabi-mochi, and yokan. Kuzu-mochi was softer than yokan, but it was as hard as dango. The chewiness and the stickiness of kuzu-mochi were lower than that of dango. Kuzu-mochi had an elastic texture and not a sticky one. Many starch granules were observed within the gel matrix of kuzu-mochi. The gelatinous state of starch in kuzu-mochi is suggested to contribute to the texture and the internal structure of kuzu-mochi. The firmness of the fermented wheat starch gels was lower than that of kuzu-mochi. After storing for 72h at 4degC, the firmness of the fermented wheat starch gel underwent few changes. The results of this study suggest that the texture of kuzu-mochi is characterized by fermented wheat starch.
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