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Foods 2016, 5(2), 44; doi:10.3390/foods5020044

Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans

1
Department of Chemistry, Osaka Dental University, 8-1 Kuzuhahanazono-cho, Hirakata, Osaka 573-1121, Japan
2
Osaka Dental University, 8-1 Kuzuhahanazono-cho, Hirakata, Osaka 573-1121, Japan
3
Department of English, Osaka Dental University, 8-1 Kuzuhahanazono-cho, Hirakata, Osaka 573-1121, Japan
*
Author to whom correspondence should be addressed.
Academic Editor: Edgar Chambers
Received: 10 May 2016 / Revised: 12 June 2016 / Accepted: 14 June 2016 / Published: 18 June 2016
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Abstract

The masking of bitterness is considered important because many pharmaceutical compounds have a bitter taste. The bitterness-masking effect of powdered roasted soybeans (PRS) was investigated using a bitter taste sensor. PRS was revealed to significantly suppress the bitterness of quinine hydrochloride and denatonium benzoate. Furthermore, the bitterness-masking mechanism of PRS extracts was evaluated using dynamic light scattering. These results showed that the extracted suspension consisted of particles that were several hundreds of nanometers in size. Analysis of the PRS extracts by nuclear magnetic resonance spectroscopy indicated that denatonium benzoate was entrapped in the PRS extracts. Thus, PRS may be useful as a bitterness-masking agent in orally administered pharmaceuticals. View Full-Text
Keywords: powdered roasted soybean; bitterness; masking effect; quinine hydrochloride; denatonium benzoate powdered roasted soybean; bitterness; masking effect; quinine hydrochloride; denatonium benzoate
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Makita, Y.; Ishida, T.; Kobayashi, N.; Fujio, M.; Fujimoto, K.; Moritomo, R.; Fujita, J.-I.; Fujiwara, S.-I. Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans. Foods 2016, 5, 44.

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