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) |
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発表年月日 | 2019/09 |
発表テーマ | Enhancement of salty taste by addition of oils based on "Time-Intensity" analysis |
会議名 | 第66回日本栄養改善学会学術総会 |
主催者 | 日本栄養改善学会 |
学会区分 | 全国学会 |
発表形式 | ポスター |
単独共同区分 | 共同 |
開催地名 | 富山 |
発表者・共同発表者 | Yoko Okamoto, Kenji Tayama, Tomoka Kurotob,Takayohshi Hoshino |
概要 | 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. |