OKAMOTO Yoko
Department Hiroshima shudo University The Faculty of Health Sciences Position Professor |
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Language | English |
Publication Date | 2019/09 |
Type | Other works |
Title | Enhancement of salty taste by addition of oils based on "Time-Intensity" analysis |
Contribution Type | Group Presentation |
Journal Type | Japan |
Volume, Issue, Pages | pp.270 |
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, Tomoka Kurotob,Takayohshi Hoshino |
Details | In this study, by using time-intensity analysis, we assessed the hypothesis that as the added amount of oils increases, apparent viscosity increases and the saltiness intensity decreases. Four sol samples were prepared. Sensory evaluation was performed by the TI method. The viscosity of the samples was measured by using the Short Back Extrusion method. Participants were 13 healthy subjects.Imax (Salty Intensity) was 6.5, 7.4, 7.7, 8.3, respectively, for the oil-free sample and the three oil-added samples. Statistically significant differences were found between the samples (F(3,100)=9.571,p<0.001). We confirmed an increase in viscosity (μa) with increasing oil concentration. The r-squared value of Imax and μa at a shear rate of 20.0 [1 / s] was 0.914. Our results seem to disprove the initial hypothesis. |