This study examined the relationship between the physical properties and ease-of-eating of rice gruel samples, made using glutinous rice or two types of amylose rice containing different ratios of amylose (middle- and low-amylose), each having the same level of hardness. The glutinous rice gruel sample was found to create a more ‘sticky’ feeling in the mouth making it more difficult to convey from the mouth into the throat than the middle and low-amylose rice gruel samples. The outcome of the present study implies that the textural property of adhesiveness, as well as the feeling of stickiness assessed through sensory evaluation, has a major impact on the ease-of-eating of rice gruel. Presumably, when young and healthy individuals eat rice gruel, they ‘comprehend’ its adhesiveness, and thereby adjust their frequency of mastication to make the boluses easier to swallow.
Improved acceptance of reduced-salt-content products by consumers has potential to contribute to combating dietary salt related diseases. Chicken bouillon, which is rich in umami and has good thickness and mouthfulness, is used as a base for dishes worldwide. The effect of chicken bouillon on saltiness enhancement was examined by sensory evaluation to determine its potential for improving wide consumer acceptance of salt-reduced diets. The results demonstrated that chicken bouillon enhanced salt perception and that components other than umami substances are necessary for this effect. Evaluation of the contribution of poultry fat to saltiness enhancement demonstrated that chicken bouillon did not enhance saltiness when it was defatted; however, the saltiness enhancement effect was recovered by rice oil addition. Thus, the fat in chicken bouillon may play an important role in enhancing saltiness and is expected to provide important information contributing to improvement of the palatability of foods with reduced salt content.