How the combination of rice affects the saltiness palatability of low sodium soups

Abstract

  In the present study, we investigated how the combination of rice with soup, an indispensable component of Japanese meals, affects the saltiness palatability (preference, acceptability). Specifically, we investigated low sodium miso soup and clear broth as well as the effects of fragrant garnish and ingredients in soups.

  In the assessment of miso soup with white rice and clear broth with seasoned rice, the palatability of low sodium soups decreased with the consumption of “miso soup followed by white rice” and “clear broth followed by seasoned rice.” This was suggested to be due to poor “kouchu choumi” with white rice, or adaptation to the sodium concentration of seasoned rice. In the assessment of soups containing lemon rind, green onion, or burdock root, the palatability of low sodium soups increased with the consumption of “miso soup followed by white rice” when the miso soup contained lemon rind, and “clear broth followed by seasoned rice” when the clear broth contained lemon rind and green onion.

  The results revealed that the palatability of low sodium soups declines when consumed together with rice, and that the addition of lemon rind and green onion enhance the palatability.