| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2016: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2015: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
|
|---|
| Outline of Final Research Achievements |
The conventional sodium-reduced foods supported by reduction of the quantity of salt combination, the combination of the salt substitute material, the saltiness enhancement by other food ingredients. The aim of this work was to clarify the correlation in "microstructure - breaking behavior during mastication - taste" of the food and develop salt-reduced foods with moderate saltiness. Wheat flour - salt - water solid model food (dumpling) changed layer structure was suitable for this study rather than porous solid model food (scone) changed porous structure by polysaccharide addition. The model food which was relatively strongly perceived saltiness had a layer structure having adjacent layer with big difference of salt concentration or layer with extremely high salt concentration.
|
