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KMID : 1024420190230020146
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Food Engineering Progress
2019 Volume.23 No. 2 p.146 ~ p.150
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A Study on the Salty Enhancing Effect in Salad Dressing Using Enzymatically Hydrolyzed Isolated Soy Protein
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Kim Jin-Seon
Shin Jung-Kue
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Abstract
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Recently, health concerns related to NaCl overconsumption have led to an increased demand for sodium-reduced foods. The purpose of this research is to investigate the possibility of using enzymatically hydrolyzed isolated soybean protein (eHISP) to reduce the level of salt in salad dressing. The intensity of the salty taste enhancing effect was 31%, 29%, 43%, and 52% in the samples with 0.1%, 0.5%, 1.0%, and 1.5% eHISP added, respectively. There are significant differences between the control and samples (p<0.05). The overall acceptability was increased as the amount of added eHISP was increased when eHISP was 1.0%. However, it was lower when 1.5% eHISP was added. The pH of salad dressing was increased as the eHISP addition was increased. The results showed that the addition of eHISP to a salad dressing significantly enhances its salty taste effect.
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KEYWORD
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salty taste enhancer, sodium reduction, enzymatically hydrolyzed isolated soybean protein (eHISP), salad dressing
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