OKAMOTO Yoko    Department   Hiroshima shudo University  The Faculty of Health Sciences    Position   Professor
Date	2018/07
Presentation Theme	Suggestion on How to Adjust Sweetness and Saltiness, Aiming at Preventing Lifestyle-related Diseases
Conference	The 7th Asian Congress of Dietetics(ACD)
Promoters	Asian Congress of Dietetics(ACD)
Conference Type	International
Presentation Type	Poster
Contribution Type	Individual
Venue	Hong Kong in China
Publisher and common publisher	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.