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Consumer acceptability of foods using low salt levels and salt substitutes
Author(s) -
AINSWORTH PAUL,
PIPER BRENDA,
KNOTT SAMANTHA
Publication year - 1993
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1993.tb00174.x
Subject(s) - salt (chemistry) , flame photometry , sodium , food science , sodium salt , chemistry , salt solution , toxicology , organic chemistry , inorganic chemistry , biology
The purpose of this research was to investigate the effect first of sodium reduction and second its substitution (using LoSalt) on the acceptability of eating quality of chilli con carne and ratatouille. Hedonic assessment tests were carried out to determine the lowest levels of sodium necessary to produce acceptable dishes. Triangle tests were carried out to investigate whether differences could be observed when table salt was replaced by a salt substitute. Total sodium content of the dishes was determined by flame photometry. In the case of both dishes the sodium concentration of the most preferred samples was found to be similar. However, the chilli con carne was found to be acceptable at all additions of table salt. It was also found to be acceptable without the addition of any salt. Total substitution of added table salt with LoSalt was also successful in both dishes with panel members being unable to differentiate between salt and LoSalt samples. Thus it would appear that successful dishes can be produced by reducing added table salt levels or by substituting LoSalt, without affecting overall acceptability of the products.