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	2018/09
形態種別	その他の研究業績
標題	Enhancement of salty and sweet taste by addition of oils
執筆形態	共同
掲載誌名	栄養学雑誌
掲載区分	国内
出版社・発行元	日本栄養改善学会
巻・号・頁	76(5),pp.280
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, Kenji TAYAMA, Keiko YOSHIDA
概要	In this study, we examined the hypothesis that as the added amount of oils increase, viscosity increases and saltiness or sweetness intensity decreases as well. The salty / sweet intensity were evaluated by the sensory evaluation method and for the sol sample, the viscosity was measured using a TV-22 type viscometer. It was found that the salty and sweet intensity are increased as the added amount of oils (2.0 to 8.0%) increased. The correlation coefficient for the amount of oil and salty/sweetness intensity was 0.725 to 0.958. Furthermore, regarding the amount and viscosity of oil in 36 samples, it was shown that the viscosity increases as the amount of oil increased. The correlation coefficient was 0.789 to 0.998. Results contrary to the presented hypothesis were obtained.