|
OKAMOTO Yoko
Department Hiroshima shudo University The Faculty of Health Sciences Position Professor |
|
| Language | English |
| Publication Date | 2018/09 |
| Type | Other works |
| Title | Enhancement of salty and sweet taste by addition of oils |
| Contribution Type | Group Presentation |
| Journal | 栄養学雑誌 |
| Journal Type | Japan |
| Publisher | 日本栄養改善学会 |
| Volume, Issue, Pages | 76(5),pp.280 |
| 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, Kenji TAYAMA, Keiko YOSHIDA |
| Details | 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. |