Effect on the Palatability of Saltiness of Low-Sodium Soups When Paired with Bread

Abstract

  The Japanese style of eating consists of pairing rice with soups and side dishes, and eating them alternately. Even when bread is substituted for rice, bread, soups and side dishes can be eaten alternately. The present study examined the palatability of saltiness (preference and acceptability) of low-sodium soups with concentrations ranging between 0.4 and 0.9％ when paired with bread.

  The results showed that many people selected the 0.5％ soup as the most preferred soup in the “soup only” assessment; however, not many selected it in the “soup followed by bread” and “bread followed by soup” assessments. In terms of acceptability of the saltiness of the soup, many preferred the 0.4 and 0.5％ soups in the “soup only” assessment. However, in the “soup followed by bread” assessment, there were very few who accepted the 0.4 and 0.5％ soups, and most indicated a preference for the 0.9％ soup. The preference for a higher concentration of salt in soup paired with bread was more prominent in “soup followed by bread” than in “bread followed by soup”.

  Therefore, the soup's saltiness when paired with bread decreases the palatability of low-sodium soups due to factors such as the adaptation to the saltiness of the bread and the bread's ability to remove the aftertaste.