A study on sensory properties of sodium reduction and replacement in Asian food using difference-from - control test.

@article{Leong2016ASO,
  title={A study on sensory properties of sodium reduction and replacement in Asian food using difference-from - control test.},
  author={Jasmine Leong and Chinatsu Kasamatsu and Evelyn Ong and Jia Tse Hoi and Mann Na Loong},
  journal={Food science & nutrition},
  year={2016},
  volume={4 3},
  pages={469-78}
}
This study examined the effects of sodium reduction and flavor enhancers on the sensory profile of two types of hawker foods commonly consumed in Singapore, namely chicken rice and mee soto broth. The 'difference-from-control' test was the method adopted in this study involving 24-29 trained panelists. Combinations included blind control, two levels of sodium reduction, and two levels of flavor enhancers in sodium-reduced recipes. In the sodium-reduced recipes, two levels of NaCl, 0.48% and 0… CONTINUE READING
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