Abstract
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 consomé 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. As to the consomé soup, the preference was the same as the case of bread.
