Seasoning Effect by the Addition of Substituted Salt to Food

NDL Digital Collections 1 Citations

Bibliographic Information

Other Title
  • 市販食塩代替塩味料の食塩代替効果について

Search this article

Description

Some seasonings which are substituted sodium chloride by potassium chloride and organic salts are now available from the market. The possibility of this substitution of sodium chloride as the seasoning was investigated with samples of 65% and 99% substituted salts. Bread and consome soup (Sumashi-ziru) were prepared with these substituted salts and the sensory evaluation of these was undertaken. Bread was prefered in the following order : standard bread, 65% substituted bread, NaCl reduced bread, which contains only 35% of NaCl of standard recipe, and 99% substituted bread. As to the consome soup, the preference was the same as the case of bread.

Journal

  • 調理科学

    調理科学 16 (3), 177-181, 1983-10-20

    調理科学研究会

Citations (1)*help

See more

Details 詳細情報について

Report a problem

Back to top