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Taste interrelationships for desirable tastes in low-salt diets are examined by the organoleptic test with mixture solutions of salt, vinegar, and sugar, through comparison with the taste inter-relationships in ordinary diets. The results obtained are as follows:1. Since saltiness is reduced with an increase in the added amount of sugar in the relationship of saltiness and sweetness, in case they are mixed for a low-salt diet, the taste is better when less sugar is added.2. In the relationship of saltiness and sourness, (1) the latter is reduced with an increase in the added amount of salt. Consequently, when saltiness is reduced, sourness is felt more strongly. (2) By examining the tastes obtained through the various interrelationships of sourness and saltiness, a desirable way of mixing them is suggested in preparing foods with salt and vinegar (nihaizu) for low-salt diets. (3) Saltiness is felt strongly when a small amount of vinegar is added. This suggests an effective way of preparing foods for low-salt diets.3. In the relationship of sweetness and sourness, the latter is reduced by increasing the added amount of sugar.4. By examining the various taste relationships of saltiness, sweetness, and sourness, a desirable way of mixing them is suggested in making foods with salt, vinegar, and sugar (sanbaizu) for low-salt diets.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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