Host: Japanese Society for the Science of Design
Name : THE 69th ANNUAL CONFERENCE OF JSSD
Number : 69
Location : [in Japanese]
Date : June 24, 2022 - June 26, 2022
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.
