抄録
Since Japanese traditionally refined sugar (Wasanbon-to) seems to have posibility to be employed for Japanese style sweets such as generally mixing product, coating product, and rounding product, sensory tests were carried out on "Azuki-an", wheat flour Senbei and agar sweets by paired comparisons according to Bradley. The following results were obtained.
There was no significant difference between "Azukian" made from Wasanbon-to and that from ordinary refined sugar. Wheat flour Senbei produced with shiroshita-to had better taste than that produced with Wasanbon-to or ordinary refined sugar. In agar sweet, there was no difference between Wasanbonto product and refined sugar product.
