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OKAMOTO Yoko
Department Hiroshima shudo University The Faculty of Health Sciences Position Professor |
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| Language | English |
| Publication Date | 2018/07 |
| Type | Other works |
| Title | Suggestion on How to Adjust Sweetness and Saltiness, Aiming at Preventing Lifestyle-related Diseases |
| Contribution Type | Individual Presentation |
| Journal | https://www.acd2018.org/uploads/files/2019/ACD2018-AbstractBook_Feb_23.pd |
| Journal Type | Another Country |
| Volume, Issue, Pages | pp.P293 |
| Number of pages | 1 |
| Responsible for | 研究計画立案と遂行、データ総括、学会発表を担当 |
| Author and coauthor | Yoko OKAMOTO |
| Details | 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. |