Improving the palatability of salt-reduced food by soup stock,"dashi"
| Project/Area Number |
22500744
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Doshisha Women's College of Liberal Arts |
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Principal Investigator |
MANABE Mariko 同志社女子大学, 生活科学部, 教授 (50329968)
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| Project Period (FY) |
2010 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥4,940,000 (Direct Cost: ¥3,800,000、Indirect Cost: ¥1,140,000)
Fiscal Year 2012: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2011: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2010: ¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
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| Keywords | 食嗜好と評価 / 減塩 / チキン・ブイヨン / 味 / におい / 野菜 / うま味 |
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| Research Abstract |
There is a pressing need for the development of ways of preparing palatable salt-reduced foods to reduce the salt intake. The salt-reducing effect of chicken bouillon was examined by sensory evaluation. The tendency to enhance saltiness was found with chicken bouillon, which is caused by the taste and the fat. Chicken bouillon could also prevent the loss of palatability that result from reducing the salt content. The odor derived from vegetable/spices and the taste from chicken/chicken bones were shown to contribute to the effect.
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Report
(4 results)
Research Products
(8 results)
