Development of salt-reduced foods using the correlation in "microstructure - breaking behavior during mastication - taste"

2016 Fiscal Year Final Research Report

• Project/Area Number: 15K12321
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Iwate University
• Principal Investigator: Miura Makoto 岩手大学, 農学部, 教授 (50261459)
• Project Period (FY): 2015-04-01 – 2017-03-31
• Keywords: 微細構造 / 破断挙動 / 呈味性 / 固体食品 / 塩味 / 減塩 / 理化学的特性 / 官能評価

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.

Free Research Field

食品化学工学