Sensory acceptability of soup prepared with different salts sodium chloride substitutes

Abstract

This study prepared formulations, and the sensory acceptability of soups containing sodium chloride (NaCl) salt substitutes was evaluated. In Step 1, seven samples containing NaCl (0 to 0.60 %) were formulated for determining the optimal concentration of salt. In Step 2, based on the result from Step 1, additional seven samples were prepared, containing salts chlorides, combined or separately: sodium chloride (NaCl), potassium (KCl), calcium (CaCl2) and magnesium chloride (MgCl2) in percentages from 0.25 to 0.50 %. In Step 3, the same salt concentrations added samples for Step 2 were used, but including 0.30 % of flavor enhancer monosodium glutamate (MG). In Step 1, the formulations containing 0.40 and 0.50 % NaCl showed the highest hedonic scores and, to a lesser acceptance was that salt-free (0 %) sample. In Step 2, the following chlorides addition 0.50 % (NaCl); 0.25 % (NaCl) + 0.25 % (KCl) and 0.25 % (NaCl) + 0.25 % (CaCl2) showed the highest acceptance. In Step 3, an overall increase in acceptance scores were observed; reduction in acceptance occurred from then on the addition of 0.50 % (KCl) + 0.30 % (MG). Thus, NaCl contents could be restricted in soups, particularly through the combined use of sodium and potassium or calcium chlorides, and it is feasible to use MG to improve the sensory acceptance.