OKAMOTO Yoko    Department   Hiroshima shudo University  The Faculty of Health Sciences    Position   Professor
Date	2018/09
Presentation Theme	Enhancement of salty and sweet taste by addition of oils
Conference	第65回日本栄養改善学会学術総会
Promoters	日本栄養改善学会
Conference Type	Domestic
Presentation Type	Poster
Contribution Type	Collaborative
Venue	新潟
Publisher and common publisher	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.