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KMID : 1024420170210020138
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Food Engineering Progress
2017 Volume.21 No. 2 p.138 ~ p.142
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A Study of Salty Enhanceability of Enzymatically Hydrolyzed Isolated Soy Protein
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Kim Jin-Seon
Shin Jung-Kue
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Abstract
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This study investigated the possible use of enzymatically hydrolyzed isolated soy protein (eHISP) to enhance the intensity of salty taste. The sodium chloride content of eHISP is 69.5 g/L. Yellowness (b) increased, and lightness (L) and redness (a) decreased with increasing eHISP concentration in sample solution. Also, perceived salty intensity of eHISP solution increased in sample solution with increasing added amount of eHISP with same NaCl concentration. The intensity of the salty taste was enhanced by 2-39% as the eHISP was added. The results suggest that it may be possible to reduce the content of sodium chloride in foods by enhancing the salty taste with eHISP.
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KEYWORD
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salty enhancer, sodium reduction, enzymatically hydrolyzed isolated soy protein, salty intensity tes
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