オカモト　ヨウコ   OKAMOTO Yoko   岡本　洋子    所属   広島修道大学  健康科学部    職種   契約教員（教授）
言語種別	英語
発行・発表の年月	2018/07
形態種別	その他の研究業績
標題	Suggestion on How to Adjust Sweetness and Saltiness, Aiming at Preventing Lifestyle-related Diseases
執筆形態	単独
掲載誌名	https://www.acd2018.org/uploads/files/2019/ACD2018-AbstractBook_Feb_23.pd
掲載区分	国外
巻・号・頁	pp.P293
頁数	1
担当範囲	研究計画立案と遂行、データ総括、学会発表を担当
著者・共著者	Yoko OKAMOTO
概要	The excessive intake of salt and glucide is assumed a factor in increasing the risk of lifestyle-related diseases such as high blood pressure and diabetes. A method was developed for increasing a satisfaction in terms of saltiness or sweetness while reducing the use of salt or a sweet ingredient. Sensory evaluation was conducted using 27 to 34 healthy female students. To test perceived saltiness of food, rice balls which are either seasoned with or sprinkled with salt (concentrations of salt solution used: 0.9%, 0.6% and 0.3%). To test perceived sweetness of food, foods which contain a sweet ingredient only inside or only outside were prepared. Intensities and preferences in saltiness/sweetness were determined using the paired difference and preference test. It was statistically confirmed by sensory evaluation that to enhance saltiness or sweetness of food, it was more effective to apply salt or a sweet ingredient to the outside of food.