Studied on the Differences of Sensory, Texture Properties and Main Compositions Between Coixseed Natto and Traditional Natto
One new natto, named coixseed natto, was developed as golden-yellow, with metal luster, soft, viscosity fit, without peculiar smell. The sensory properties, main compositions and texture properties of coixseed natto and traditional natto were studied, and the difference of them was described. The content of polysaccharide and amino nitrogen of coixseed natto were 226％ and 35％ higher than that of traditional natto respectively, and the content of protein, reducing sugar and total sugar increased slightly too. Comparing to traditional natto, the hardness of coixseed natto was increased by 4.4％, cohesiveness was reduced by 6.8％, viscosity, viscous force, elasticity, gumminess and chewiness were increased by 75％, 63.6％, 12％, 11.4％ and 20.1％, respectively. Generally speaking, coixseed natto has better sensory, texture properties, nutritional and healthy functions than traditional natto.
coixseed natto traditional natto sensory evaluation main composition texture analysis
Chunhong Zhang Jing Fan Lin Shi Ying Tong
College of Food Shenyang Agricultural University Shenyang, China Department of Disinfection and Vector Control Beijing Centers for Diseases Control and Preventior Be
国际会议
哈尔滨
英文
711-713
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）