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）
発表年月日	2018/07
発表テーマ	Suggestion on How to Adjust Sweetness and Saltiness, Aiming at Preventing Lifestyle-related Diseases
会議名	The 7th Asian Congress of Dietetics(ACD)
主催者	Asian Congress of Dietetics(ACD)
学会区分	国際学会
発表形式	ポスター
単独共同区分	単独
開催地名	Hong Kong in China
発表者・共同発表者	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.