@article{oai:aue.repo.nii.ac.jp:00000973,
 author = {熊崎, 稔子 and 西村, 敬子},
 journal = {愛知教育大学研究報告. 芸術・保健体育・家政・技術科学・創作編},
 month = {Mar},
 note = {text, The potages were prepared using 28varieties of Purple, Orange and Yellow Flesh-Color sweetpotatoes. Moisture, Starch content of low sweetpotato, and sugar compositing of cooked sweetpotato, and color value and the viscosity of potage were measured. Sensory test was carried out within each color groups. 1. The variety with high viscosity of the potage is of small moisture and high starch content, and the variety with the low viscosity is of much moisture and low starch content. 2. According to the observation by naked eye, the species of deep purple color showed low lightness values and high red color degress. There was no remarkable color difference on the potage from varieties with orange and yellow flesh. 3. Kyushu No.119, Kyukei 93090-18 and Kyushu No.112 scored the highest among the purple, orange and yellow flesh group, respectively, in sensory test of the potage. These varieties seem to be suitable for potage. The potage from orange-flesh varieties showed higher score. On the other hand, the score of potage from purple-flesh tended to be low.},
 pages = {47--54},
 title = {有色サツマイモを用いて調製したポタージュの性状と食味},
 volume = {53},
 year = {2004}
}