Data texture of kamaboko (potato starch) with 2 step heating -23 oct 2009

Sample
500V
: 2,5
Break forceAverage
SD
Break defo Average
Cntrl B1(1)
6.5
2.6
312
305.10
20.503
1.1
1.156
6.3
2.52
302.4
1
7
2.8
336
1.2
6.5
2.6
312
1.2
6.4
2.56
307.2
1.2
6.5
2.6
312
1.2
5.9
2.36
283.2
1.1
6.2
2.48
297.6
1.2
Cntrl B1(2)
6.7
2.68
321.6
1.3
5.3
2.12
254.4
1.1
6.3
2.52
302.4
1.1
6.1
2.44
292.8
1
6
2.4
288
1.1
6.9
2.76
331.2
1.2
7
2.8
336
1.3
6.1
2.44
292.8
1.2
A1B1 (1)

A1B1 (2)

A2B1(1)

A2B1(2)

8.2
8.4
8.2
7.5
8.2
6.4
7.4
8.3
8.9
8.4
8.8
7.8
7.5
7.6
8.9
8

3.28
3.36
3.28
3
3.28
2.56
2.96
3.32
3.56
3.36
3.52
3.12
3
3.04
3.56
3.2

393.6
403.2
393.6
360
393.6
307.2
355.2
398.4
427.2
403.2
422.4
374.4
360
364.8
427.2
384

385.5

30.345

1.2
1.4
1.2
1.2
1.1
1.4
1.2
1.2
1.2
1.3
1.3
1.2
1.3
1.1
1.4
1.3

1.25

10.1
10.2
10.4
10.8
8.5
8.9
10.2
10
10.2

4.04
4.08
4.16
4.32
3.4
3.56
4.08
4
4.08

484.8
489.6
499.2
518.4
408
427.2
489.6
480
489.6

481.75

34.204

1.2
1.2
1.3
1.3
1.2
1.2
1.3
1.3
1.2

1.29

A3B1(1)

A3B1(2)

11.1
10

4.44
4

532.8
480

10.1
10
8.9
9
9.5
9.2
8.2
11.9
11.3
12.6
9.4
9.4
9.1

4.04
4
3.56
3.6
3.8
3.68
3.28
4.76
4.52
5.04
3.76
3.76
3.64

484.8
480
427.2
432
456
441.6
393.6
571.2
542.4
604.8
451.2
451.2
436.8

1.6
1.4
474.83

59.22

1.4
1.4
1.3
1.3
1.3
1.2
1.2
1.5
1.3
1.3
1.2
1.2
1.4

1.31

SD

Gel strengt Average

SD
0.086
343.2
353.79
44.722
302.4
403.2
374.4
368.64
374.4
311.52
357.12
418.08
279.84
332.64
292.8
316.8
397.44
436.8
351.36
0.094

472.32
564.48
472.32
432
432.96
430.08
426.24
478.08
512.64
524.16
549.12
449.28
468
401.28
598.08
499.2

481.89

53.904

0.116

581.76
587.52
648.96
673.92
489.6
512.64
636.48
624
587.52

624.26

91.794

852.48
672
0.09

678.72
672
555.36
561.6
592.8
529.92
472.32
856.8
705.12
786.24
541.44
541.44
611.52

623.48

106.56

Data texture of kamaboko (corn starch) with 2 steps heating (40oC/90oC)-23/10

Sample
500V
: 2,5
Break forceAverage
SD
Break defo Average
Cntrl D1(1)
3.9
1.56
187.2 265.0667
38.585
1
1.18
5.1
2.04
244.8
1.2
5.5
2.2
264
1.3
5
2
240
1.2
5.6
2.24
268.8
1.2
6.2
2.48
297.6
1.2
5.8
2.32
278.4
1.1
7
2.8
336
1.2
5.6
2.24
268.8
1.2
Cntrl D1(2)
5.5
2.2
264 306.5143 43.04189
1.2 1.228571
6
2.4
288
1.2
5
2
240
1.2
6.5
2.6
312
1.2
7.2
2.88
345.6
1.2
7.8
3.12
374.4
1.3
6.7
2.68
321.6
1.3
C1D1 (1)

C1D1 (2)

C2D1 (1)

C2D1 (2)

8.4
8.7
8.3
7.6
8.2
7.8
8
7.5
8.3
9
8.3
8.7
9.3
8.3

3.36
3.48
3.32
3.04
3.28
3.12
3.2
3
3.32
3.6
3.32
3.48
3.72
3.32

403.2
390.86
16.60
417.6
398.4
364.8
393.6
374.4
384
360 407.3143 25.96676
398.4
432
398.4
417.6
446.4
398.4

1.2
1.3
1.4
1.2
1.2
1.3
1.4
1.4
1.1
1.3
1.2
1.4
1.4
1.3

8.8
8.6
9.3
9.8
10
10.5
9.9
9.7
9.9
7.9
10.7

3.52
3.44
3.72
3.92
4
4.2
3.96
3.88
3.96
3.16
4.28

422.4
412.8
446.4
470.4
480
504
475.2
465.6
475.2
379.2
513.6

1.3
1.31
1.3
1.2
1.4
1.3
1.4
1.3
1.2 1.333333
1.3
1.3
1.5

458.74

32.08

459.2

48.7672

1.29

1.3

C3D1 (1)

C3D1 (2)

8.6
10.6

3.44
4.24

412.8
508.8

10.6
9.5
10.4
8.5
13.5
12.6
11.6
11.5
10.7
10.4
12.2
12
10.4
10.7

4.24
3.8
4.16
3.4
5.4
5.04
4.64
4.6
4.28
4.16
4.88
4.8
4.16
4.28

508.8
456
499.2
408
648
604.8
556.8
552
513.6
499.2
585.6
576
499.2
513.6

1.3
1.4
529.20

72.86

531.2 35.66959

1.2
1.3
1.3
1.4
1.3
1.4
1.4
1.5
1.2
1.2
1.3
1.2
1.2
1.4

1.35

1.25

SD

Gel strengt Average

SD
0.079
187.2
313.76
55.816
293.76
343.2
288
322.56
357.12
306.24
403.2
322.56
0.045175
316.8
377.76 62.88602
345.6
288
374.4
414.72
486.72
418.08
0.10

0.106904

0.06

0.094281

483.84
542.88
557.76
437.76
472.32
486.72
537.6
504
438.24
561.6
478.08
584.64
624.96
517.92

502.70

549.12
536.64
535.68
658.56
624
705.6
617.76
558.72
617.76
492.96
770.4

603.91

40.735

529.92 59.68843

61.07

614.8 98.17434

536.64
712.32
0.09

0.076376

610.56
592.8
648.96
571.2
842.4
846.72
779.52
828
616.32
599.04
761.28
691.2
599.04
719.04

715.02

112.58

664.32 63.17306

Data texture of kamaboko (tapioca starch) with 2 steps heating (40oC/90oC)-28/10

Sample
500V
: 2,5
Break force (g Average
SD
Break deform
Ctrl F1(1)
4.7
1.88
225.6
234.40
12.52
1
4.6
1.84
220.8
1.1
4.8
1.92
230.4
1.2
5
2
240
0.9
4.8
1.92
230.4
1.1
5.4
2.16
259.2
1
Ctrl F1(2)
5.2
2.08
249.6
269.60
21.18
1.1
5.1
2.04
244.8
1
5.4
2.16
259.2
1
5.8
2.32
278.4
1.1
6.4
2.56
307.2
1
5.8
2.32
278.4
1.2
E1F1 (1)

E1F1 (2)

E2F1 (1)

E2F1 (2)

E3F1 (1)

E3F1 (2)

7.5
7.3
6.9
6.6
6.3
7
6.4
7.1
7.6
7.1

3
2.92
2.76
2.64
2.52
2.8
2.56
2.84
3.04
2.84

360
350.4
331.2
316.8
302.4
336
307.2
340.8
364.8
340.8

332.80

19.33

338.40

20.51

9.1
7.7
8.6
8.7
8.3
7.7
7.4
7.7
7.7
7.6
7
6.9

3.64
3.08
3.44
3.48
3.32
3.08
2.96
3.08
3.08
3.04
2.8
2.76

436.8
369.6
412.8
417.6
398.4
369.6
355.2
369.6
369.6
364.8
336
331.2

400.80

24.75

354.40

15.53

9.4
9.3
8.1
9.6
9.7
10.3
9.5
10
8.6

3.76
3.72
3.24
3.84
3.88
4.12
3.8
4
3.44

451.2
446.4
388.8
460.8
465.6
494.4
456
480
412.8

451.20

31.84

448.32 26.39564

1.2
1.2
1.2
1.1
1.1
1.1
1.1
1.3
1.3
1.2
1.1
1.3
1.4
1.1
1.2
1.3
1.2
1.2
1.2
1.2
1.1
1.1
1.2
1.3
1.2
1.3
1.3
1.1
1
1.2
1.2

9.8
8.8

3.92
3.52

470.4
422.4

1.2
1.1

Average
SD
1.05

1.07

Gel strength Average

SD
0.10
225.6
245.60
20.35
242.88
276.48
216
253.44
259.2
0.07
274.56
287.68 30.82316
244.8
259.2
306.24
307.2
334.08

1.15

0.07

1.23

0.09

1.23

0.11

1.17

0.05

1.23

0.07

1.14

0.08

432
420.48
397.44
348.48
332.64
369.6
337.92
443.04
474.24
408.96

383.44

480.48
480.48
577.92
459.36
478.08
480.48
426.24
443.52
443.52
437.76
369.6
364.32

492.80

541.44
580.32
466.56
599.04
605.28
543.84
456
576
495.36

556.08

36.33

416.04 50.66829

38.81

414.16 33.90311

46.96

511.296 50.00706

564.48
464.64

Data texture of kamaboko (Pea starch) with 2 steps heating (40oC/90oC)-2/11/09

Sample
500V
: 2,5
Break forceAverage
Break defo Average
Cntrl H1
5
2
240
228.92
1
1.06
5.2
2.08
249.6
1
5.1
2.04
244.8
1.1
4.8
1.92
230.4
1.1
4.3
1.72
206.4
1.1
4.9
1.96
235.2
1.2
4.8
1.92
230.4
1.1
Cntrl H1(2)
4.7
1.88
225.6
1
4.8
1.92
230.4
1
4.8
1.92
230.4
1.1
5
2
240
1.1
4.1
1.64
196.8
0.9
4.5
1.8
216
1.1
G1H1 (1)

G1H1 (2)

G2H1 (1)

G2H1 (2)

G3H1 (1)

7.3
6.1
7.1
6.4
6.6
6.7
6.2
6.6
6.5
6.7
5.9
5.8
5.9

2.92
2.44
2.84
2.56
2.64
2.68
2.48
2.64
2.6
2.68
2.36
2.32
2.36

350.4
292.8
340.8
307.2
316.8
321.6
297.6
316.8
312
321.6
283.2
278.4
283.2

309.42

1.2
1.2
1.2
1.2
1.2
1.2
1.2
1.1
1.2
1.2
1.1
1.1
1.1

1.17

9
8.6
7.6
8
9
8.9
9
8.2
9
8.7
8.4
7.2
8.6

3.6
3.44
3.04
3.2
3.6
3.56
3.6
3.28
3.6
3.48
3.36
2.88
3.44

432
412.8
364.8
384
432
427.2
432
393.6
432
417.6
403.2
345.6
412.8

406.89

1.2
1.2
1.2
1.2
1.3
1.3
1.2
1.3
1.3
1.3
1.3
1.3
1.2

1.25

7.7
9.3
9.2
7.8

3.08
3.72
3.68
3.12

369.6
446.4
441.6
374.4

420.69

1.1
1.3
1.2
1.2

1.24

G3H1 (2)

10
9
9.6
8.7
8
9.2
8.3
8.9
7.9
9.1

4
3.6
3.84
3.48
3.2
3.68
3.32
3.56
3.16
3.64

480
432
460.8
417.6
384
441.6
398.4
427.2
379.2
436.8

1.3
1.3
1.3
1.2
1.2
1.3
1.2
1.3
1.2
1.2

oC)-2/11/09
Gel strength Average
240
243.32
249.6
269.28
253.44
227.04
282.24
253.44
225.6
230.4
253.44
264
177.12
237.6
420.48
351.36
408.96
368.64
380.16
385.92
357.12
348.48
374.4
385.92
311.52
306.24
311.52

362.36

518.4
495.36
437.76
460.8
561.6
555.36
518.4
511.68
561.6
542.88
524.16
449.28
495.36

510.20

406.56
580.32
529.92
449.28

521.38

624
561.6
599.04
501.12
460.8
574.08
478.08
555.36
455.04
524.16

Data texture of kamaboko (Sago starch) with 2 steps heating (40oC/90oC)-5/11/09

Sample
500V
: 2,5
Break force Average
Break deform Average
Cntrl J1 (1)
3.7
1.48
177.6
204.80
0.9
0.98
4
1.6
192
1
4.2
1.68
201.6
1
4.3
1.72
206.4
1
4.8
1.92
230.4
1.1
4.6
1.84
220.8
0.9
Cntrl J1 (2)
4.7
1.88
225.6
203.20
1
0.95
3.8
1.52
182.4
1
3.8
1.52
182.4
0.9
4.4
1.76
211.2
0.9
4.5
1.8
216
0.9
4.2
1.68
201.6
1
I1J1 (1)

I1J1 (2)

I2J1 (1)

I2J1 (2)

I3J1 (1)

5
6.3
6.2
5.6
6.5
5.4
5.3
5.9
5.4
5.9
5.7
6.3
6.2

2
2.52
2.48
2.24
2.6
2.16
2.12
2.36
2.16
2.36
2.28
2.52
2.48

240
302.4
297.6
268.8
312
259.2
254.4
283.2
259.2
283.2
273.6
302.4
297.6

276.34

7.1
7.1
8
7.3
6.5
6.1
7.2
6.9
6.6
6.2
7.3
7.9
7.5

2.84
2.84
3.2
2.92
2.6
2.44
2.88
2.76
2.64
2.48
2.92
3.16
3

340.8
340.8
384
350.4
312
292.8
345.6
331.2
316.8
297.6
350.4
379.2
360

338.06

8.6
8.9
8.2
7.7
7.5

3.44
3.56
3.28
3.08
3

412.8
427.2
393.6
369.6
360

392.64

283.20

339.20

1.2
1.1
1.1
1.1
1.1
1.1
1
1
1.1
1.1
1.1
1.1
1.1

1.10

1.2
1
1.1
1.1
1.1
1.1
1.1
1.1
1.2
1.1
1.2
1.1
1.2

1.10

1.2
1.3
1.2
1.2
1.2

1.20

1.08

1.15

I3J1 (2)

7.8
8.4
8.6
8.1
8.7
7.8
7.3

3.12
3.36
3.44
3.24
3.48
3.12
2.92

374.4
403.2
412.8
388.8
417.6
374.4
350.4

391.2

1.1
1.2 1.2333333
1.2
1.3
1.2
1.3
1.2

Gel strength Average

159.84
202.00
192
201.6
206.4
253.44
198.72
225.6
193.04
182.4
164.16
190.08
194.4
201.6
288
332.64
327.36
295.68
343.2
285.12
254.4
283.2
285.12
311.52
300.96
332.64
327.36

303.77

408.96
340.8
422.4
385.44
343.2
322.08
380.16
364.32
380.16
327.36
420.48
417.12
432

371.86

495.36
555.36
472.32
443.52
432

479.71

306.80

390.24

411.84
483.84
495.36
505.44
501.12
486.72
420.48

482.16

Data texture of kamaboko (Arrow root starch) with 2 steps heating (40oC/90oC)-9/11/09
Sample
500V
: 2,5
Break force ( Average
Break deform Average
Cntrl L1 (1)
5.2
2.08
249.6
237.12
1.1
1.10
4.8
1.92
230.4
1.2
4.9
1.96
235.2
1
5.2
2.08
249.6
1.1
4.6
1.84
220.8
1.1
Cntrl L1 (2)
5
2
240
240.8
1
1.05
5.1
2.04
244.8
1.1
4.8
1.92
230.4
1.1
4.8
1.92
230.4
1.1
5.1
2.04
244.8
1
5.3
2.12
254.4
1
K1L1 (1)

K1L1 (2)

K2L1 (1)

k2L1 (2)

K3L1 (1)

5.7
6.3
6.8
6.5
7.2
7.2
7.8
6.1
6.8
7.3
7
7.2

2.28
2.52
2.72
2.6
2.88
2.88
3.12
2.44
2.72
2.92
2.8
2.88

273.6
302.4
326.4
312
345.6
345.6
374.4
292.8
326.4
350.4
336
345.6

317.60

8.4
8.8
8
7.3
8.1
7.5
8.2
8.2
7.6
7.8
7.9
7.3
7
6.5

3.36
3.52
3.2
2.92
3.24
3
3.28
3.28
3.04
3.12
3.16
2.92
2.8
2.6

403.2
386.06
422.4
384
350.4
388.8
360
393.6
393.6 358.6286
364.8
374.4
379.2
350.4
336
312

1.2
1.20
1.1
1.2
1.1
1.2
1.3
1.3
1.3 1.228571
1.2
1.2
1.2
1.1
1.3
1.3

7.5
9
9.2

3
3.6
3.68

360
432
441.6

1.2
1.2
1.2

337.6

426

1.2
1.2
1.1
1.2
1.2
1.1
1.1
1
1.2
1.2
1.2
1.2

1.17

1.15

1.23

9.2
9.4
9.3
8.5
8.5
8.1
8.7
8
9.9
9
7.9

3.68
3.76
3.72
3.4
3.4
3.24
3.48
3.2
3.96
3.6
3.16

441.6
451.2
446.4
408
408 412.1143
388.8
417.6
384
475.2
432
379.2

1.2
1.2
1.3
1.2
1.3 1.257143
1.2
1.3
1.3
1.3
1.2
1.2

oC)-9/11/09
Gel strength Average
274.56
257.28
276.48
235.2
274.56
242.88
240
252.56
269.28
253.44
253.44
244.8
254.4
328.32
362.88
359.04
374.4
414.72
380.16
411.84
292.8
391.68
420.48
403.2
414.72

369.92

389.12

483.84
462.99
464.64
460.8
385.44
466.56
468
511.68
511.68 440.2286
437.76
449.28
455.04
385.44
436.8
405.6
432
518.4
529.92

517.37

529.92
541.44
580.32
489.6
530.4 518.6057
466.56
542.88
499.2
617.76
518.4
455.04

Data breaking force of kamaboko (2 step heating)

Potato star Corn starchPea starch Tapioca sta Sago starc Arrow root starch
0%
305.1
283.2
252
228.92
204
239.13
2%
385.5
399.09
335.04
309.42
279.51
327.6
4%
481.75
458.95
377.6
406.89
338.58
372.34
6%
474.83
530.06
449.89
420.69
390.4
419

Data break deformation of kamaboko (2 step heating)

Potato star Corn starchPea starch Tapioca sta Sago
0%
1.16
1.2
1.06
1.06
2%
1.25
1.29
1.18
1.17
4%
1.29
1.32
1.2
1.25
6%
1.31
1.31
1.19
1.24

starc Arrow root starch

0.94
1.07
1.09
1.16
1.12
1.21
1.22
1.24

Data gel strength of kamaboko (2 step heating)

Potato star Corn starchPea starch Tapioca sta Sago starc Arrow root starch
0%
353.79
341.76
266.64
243.32
197.52
256.28
2%
481.89
516.31
396.48
362.36
305.17
379.52
4%
624.26
608.94
453.48
510.2
380.34
451.61
6%
623.48
693.29
535.72
521.38
475.28
517.99

Breaking force (g.W)

The breaking force of kamaboko made from different traditional starches (2 step heat
600
500
400
300

0
%

200

2
%

100
0

Break deformation (cm)

Potato
starch

Corn
starch

Pea starch

Tapioca
starch

Sago
starch

Arrow root
starch

The Break deformation of kamaboko made from different traditional starches ( 2 steps heat
1.4
1.2
1
0
%

0.8
0.6

2
%

0.4
0.2
0

Gel strength (g.W)

Potato
starch

Corn
starch

Pea starch

Tapioca
starch

Sago
starch

Arrow root
starch

The gel strength of kamaboko made from different traditional straches ( 2 steps heati
800
700
600
500

0
%

400
300

2
%

200
100
0
Potato
starch

Corn
starch

Pea starch

Tapioca
starch

Sago
starch

Arrow root
starch

300

2
%

200
100
0
Potato
starch

Corn
starch

Pea starch

Tapioca
starch

Sago
starch

Arrow root
starch

al starches (2 step heating)

al starches ( 2 steps heating)

straches ( 2 steps heating)

Data breaking force of kamaboko (2 step heating)

Potato st SD
Corn sta SD
Pea star SD
0%
305.1
283.2
252
2%
385.5
399.09
335.04
4% 481.75
458.95
377.6
6% 474.83
530.06
449.89

Tapioca s SD
228.92
309.42
406.89
420.69

Sago sta SD
204
279.51
338.58
390.4

Arrow ro SD
239.13
327.6
372.34
419