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Salt Substitute Effect of flavorings and intensity Rating of Beef Soup in Different Test Settings

Title
Salt Substitute Effect of flavorings and intensity Rating of Beef Soup in Different Test Settings
Authors
Kang N.-E.Lee K.-W.Cho M.-S.
Ewha Authors
조미숙
SCOPUS Author ID
조미숙scopus
Issue Date
2010
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 19, no. 6, pp. 1421 - 1427
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
A high salt concentration in soup has been one of the hot health issues of Koreans. The purpose of this study is to reduce salt concentration of soup by different levels of flavorings addition, and to figure out the variation of acceptability and consumers' attribute recognition levels on attribute by testing locations. The results of consumer acceptability and attribute intensity test showed a significant difference (p<0.05) by the addition of different amount of salt, black pepper, and red pepper in beef soup at laboratory and restaurant settings. In restaurant settings, the substitution of ground red pepper for salt was found to be effective. Based on the fact that ground red pepper was used as one of the additional ingredients to reduce salt used in Korea, the effect of salt substitution of the ground red pepper could be considered as a major element to look into.© KoSFoST and Springer 2010.
DOI
10.1007/s10068-010-0203-y
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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