| Item type |
[ELS]紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2016-07-25 |
| タイトル |
|
|
タイトル |
インドネシアのクルプックについて |
| タイトル |
|
|
タイトル |
A Study of Kerupuk in Indonesia |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
伝統食品 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
クルプック |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
膨化倍数 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
硬さ |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
traditional food |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
kerupuk |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
the rate of swelling |
| キーワード |
|
|
言語 |
en |
|
主題Scheme |
Other |
|
主題 |
the hardness |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 雑誌書誌ID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AN00039943 |
| 論文名よみ |
|
|
タイトル |
〓 |
| 著者 |
小住, フミ子
北崎, 康子
OZUMI, Fumiko
KITAZAKI, Yasuko
|
| 抄録(英) |
|
|
内容記述タイプ |
Other |
|
内容記述 |
Kerupuk has various kinds which is mainly made tapioka starch, mixing food additives. It is one of traditional foods which Indonesian like eating, large-sized rice-cake sweets including shrimps fried in coconut oil. This time we gave an analysis of goods on the market. We experimentally made kerupuk from four kinds of starch (tapioka, sweet potato, potato and corn), mixing food additives such as eggs and milk, and fried it in four cooking oils (coconut oil, camellia oil, sunflower oil and soybean oil) to measure the rate of swelling and the hardness. The results were as follows : In the comparison of kerupuk including animal food additives such as shrimps and fish with one including botanical food additives such as garlic and potato, the former swelled larger than the latter. The quantity of water contained in kerupuk ranged from 10.3% to 11.3%. Our experiment might be only preliminary, because we did not carry on experiments on comparing the numerical value of kerupuk we made tentatively with that of goods on the market. Judging from the properties of saturated fatty acid such as coconut oil and those of unsaturated fatty acid such as oil or sunflower oil, kerupuk fried in coconut oil was softer and smoother to the touch, crunchier and not stichier, at an ordinary temperature. |
| 書誌情報 |
巻 47,
p. 17-24,
発行日 1996-12-20
|
| 表示順 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
4 |
| アクセション番号 |
|
|
内容記述タイプ |
Other |
|
内容記述 |
KJ00000066294 |
KJ00000066294.pdf (475.2 kB)
