[5C] Design Theory, Material Planning

[5C-03] Effects of Bowl’s Materials on Evaluation of Miso soup and Red bean soup Taste

*tsai wan chen¹, Sato Koichiro², Terauchi Fumio² (1. Chiba University-Graduate school of Science and Engineering, 2. Chiba University-Faculty of Engineering)

Keywords:Bowl, Flavour, Sensation evaluation

This study aimed to reduce the consumption of salt and sugar in commercial food products by using bowls made of different weights and materials. Participants were asked to taste miso soup and oshiruko (red bean soup) from a pure ceramic bowl as a control bowl, three types of ceramic-with-filler bowls, and a pure tin bowl as well to compare the intensity of saltiness or sweetness among the different bowl types using a normalized rank approach. The saltiness evaluation experiments revealed that the use of A pure tin bowl tended to give food a stronger sense of saltiness than the control bowl.