シマダ サオリ   SHIMADA Saori   嶋田　さおり    所属   広島修道大学  健康科学部    職種   教授
言語種別	日本語
発行・発表の年月	2020/03
形態種別	学術論文
標題	The Influence of Different Washing Temperatures on the Quality and Taste of Bean Sprouts
執筆形態	共著
掲載誌名	安田女子大学大学院紀要
掲載区分	国内
巻・号・頁	第25集,75-81頁
著者・共著者	共著者：嶋田さおり，清水利朗
概要	Bean Sprouts are low-price and usable in variety of meals, being purchased in a large quantity in Japan. In this study, aiming at storage of bean sprouts as long as possible after opening of packaging film at home, we investigated the influence of the washing temperature on the quality and taste of bean sprouts to store them after washing. Standard plate counts, physical properties, light intensity and color were measured in bean sprouts washed at 25 and 50℃, and sensory evaluation was performed after heating. As a result, the difference in washing temperature of bean sprout did not affect the number of viable aerobic bacteria, physical properties, light intensity and color, but the bean sprouts washed at 50℃ was evaluated to have less bitterness in sensory evaluation. 本人担当部分：調理学的見地から研究の企画の立案，データのとりまとめを行い，論文を執筆した。