Development of a new notation for use of thickening agents

2016 Fiscal Year Final Research Report

• Project/Area Number: 25750031
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Niigata University of Health and Welfare
• Principal Investigator: Iwamori Hajime 新潟医療福祉大学, 健康科学部, 講師 (90339961)
• Project Period (FY): 2013-04-01 – 2017-03-31
• Keywords: とろみ調整食品 / テクスチャ / 粘性 / 撹拌 / 官能評価

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.

Free Research Field

調理学