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KMID : 1024420150190020167
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Food Engineering Progress
2015 Volume.19 No. 2 p.167 ~ p.171
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Sodium Reduction in Salad Dressing Using Fermented Soy Sauce
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Park Han-Sul
Cho Hyung-Yong
Shin Jung-Kue
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Abstract
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In recently years, health concerns related to NaCl/sodium intake have caused an increased demand for sodiumreduced foods. The aim of this study is to explore the use of soy sauce to reduce sodium intake in food preparation by replacing added salt with naturally brewed soy sauce without changing consumer acceptance. The sodium content of standard salad dressing using salt was 3.85±0.03 g/L and the sodium content range of salad dressing using soy sauce was 0.46±0.01-0.68±0.02 g/L. Paired difference test between a salt standard and a variety of soy sauce samples was used to giving the amount of soy sauce needed to replace salt with the same overall taste and intensity. The results showed that it was possible to achieve a sodium reduction in the salad dressing of 82.4-86.2% without leading to significant losses in either overall taste score and salty taste score. These results suggest that it is possible to replace NaCl in foods with fermented soy sauce without decreasing overall taste score and consumer acceptance.
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KEYWORD
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sodium reduction , soy sauce , salad dressing , salty enhancer
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