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Comparison of Sodium and Sodium/Potassium Salt Mixtures in Processed Vegetables
Author(s) -
WYATT C. JANE
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb14590.x
Subject(s) - sodium , potassium , chemistry , salt (chemistry) , flavor , food science , sodium salt , inorganic chemistry , organic chemistry
Green beans and torn were heat processed with different concentrations of a salt mixture as a sodium chloride (NaCl) substitute. The sodium (Na) and potassium (K) concentrations of the finished product were deter mined as well as the flavor desirability by an untrained panel. Certain levels of the salt mixture were judged not significantly different in desirability from the reference which contained 1.5% NaCl. The use of an equal mixture of NaCl and KCl was effective in improving the Na/K ratio.