Effect of Salt Substittltions on the Taste and Texture of Food

Abstract

Effects of salt substitutions on taste and texture were studied by sellsory tests and texture measurements.
In the case of water solution, if more than 10% or more than 5% of the sodium chloride was replaced with potassium chloride or with magnesium chloride, respectively, panel members judged the taste to be significantly less salty than sodium chloride solution. And if more than 50% or more than 15% of the sodium chloride was replaced with potassium chloride or with magnesium chloride, respectively, taste was judged to be bitter and unpreferable. When “umalniseasoning” was added to the water solution, salty taste was weakened.
When cooked in the solution of salt containing potassium chloride, stickiness of rice decreased. When the solution in which potassium chloride replaced more than 30% of sodium chloride was used, cooked rice and boiled potato were less salty, and especially if potassium chloride replaced 50%, they were not tasty. If magnesium chloride replaced 10% or 15% of sodium hloride, cqoked rice became not glossy, and boiled potato became hard and bitter, and if magnesium chloride replaced 15% of sodium chloride, cooked rice was less salty.
Two commercial salts were compared with sodium chloride. No difference was seen in the ef-fects between “Amajio” and sodium chloride.“Shioberashi 65”was less salty, had unpleasant taste, and was disliked.
From these results, to decrease sodium chloride intake, 30% or 5% of sodium chloride can be replaced with potassium chloride or magnesium chloride, respectively, without any effect on the taste or the texture.