| Project/Area Number |
25750031
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Niigata University of Health and Welfare |
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Principal Investigator |
Iwamori Hajime 新潟医療福祉大学, 健康科学部, 講師 (90339961)
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| Project Period (FY) |
2013-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2015: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2013: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Keywords | とろみ調整食品 / テクスチャ / 粘性 / 撹拌 / 官能評価 / トロミ調整食品 / テクスチャー |
|---|
| Outline of Final Research Achievements |
The content of the thickened agents differs depending on the product, and there are many places to rely on subjective factors such as user's experience and sense.
Through a series of studies, it was revealed that the texture and viscosity of the waxy liquid and the sensation in the oral cavity differed depending on the type of the thickened food, the method of introduction into the solvent, the stirring speed, the stirring time. We clarified how each operation affects the thickened foods. We believe that we could propose more concrete contents from conventional adjustment method.
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