ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Low sodium chicken broth with NaCl added to provide Na+ concentrations in typical reduced Na+ soups (144 and 288 mg Na+/240 mL serving) was thickened with commonly used gum, starch, or flour food additives. Xanthan gum suppressed saltiness as the result of ionic binding of Na+, as determined by sensory evaluation and 23Na NMR spectroscopy. Saltiness was affected by added NaCl (p = 0.0001), thickener (p 〈 0.01), and added NaCl* thickener (p 〈 0.01), and positively correlated with chicken and overall flavors (p = 0.0001). Cornstarch provided body, no suppression of salt taste, and the greatest salt enhancement of chicken and overall flavors. In complex food systems, temperature and other factors affected Na+ binding as measured by NMR pointing to the need for a new model.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb10939.x
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