Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Rheological Properties of Castella on the Market

시판 카스테라의 점탄성 계수

  • 정현숙 (계명전문대학 식품영양과)
  • Published : 1994.04.01
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Abstract

This study is carried out in order to investigate to the physical property of Castella. The material is 19 kinds of Castella on the market in Kyushu area.As an result of the sensory evaluation for Castella, it could be classified into 3 types ; a) high grade, C) low grade, and B) midium grade.The results are summarized as follow. The water content of 3 type Castella was most 26-30% but Korea's was more lower . ΔE of A an dB type Castella was similiar , but A and C types was very different. in the Creep test, 3 types are all the 6-element Voigt model, consisting of Hookean body , Newtonian body and two sets of Voigt body. Eo of A type is 13-36% higher than other types. The parts of retardation strain of A type are 21-41% lower than B type, 8-13% higher than C type, respectively.

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References

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