@article{oai:oiu.repo.nii.ac.jp:00000229,
 author = {伊藤, 知子 and 米浪, 直子 and イトウ, トモコ and コメナミ, ナオコ and Fujimura-Ito, Tomoko and Komenami, Naoko},
 issue = {3},
 journal = {国際研究論叢 : 大阪国際大学紀要, OIU journal of international studies},
 month = {Mar},
 note = {P(論文), The effect of concentration （2 - 9% w/w）of potato and corn starch and addition ofmilk on texture and viscosity of the resulting gels was comparatively examined.The results were as follows: （1）The hardness of the corn starch gels was found tobe greater than that of the potato starch gels in a concentration range of 6 - 9%, andthe hardness of both gels consisted of 2 - 9 % starch was less than 5×10 N/m conforming to the standard stipulated for universal design food by Ministry ofHealth, Labor and Welfare. （2）The potato starch gels were greater in cohesivenessand viscosity but lower in hardness and adhesiveness comparing with the cornstarch gels in 6 - 9% range. In contrast to the potato starch gels, hardness andadhesiveness of the corn starch gels markedly increased with increase of the starchconcentration. （3）Addition of milk resulted in increases of hardness and viscosityin both gels and furthermore increases of adhesiveness were observed in the potato gels. In conclusion, the present study showed that the physical properties of starchgel varied with a kind of starch, by its concentration and by addition of milk,suggesting that by appropriate combination of these three factors one can producestarch gels with desirable properties as a food for the elderly.},
 pages = {25--32},
 title = {高齢者向け食品としてのデンプンゲルの調製条件と物性に関する検討},
 volume = {20},
 year = {2007}
}