A Study of Sodium Reduction Effect in Foods Using Fermented Soy Sauce

Content Provider	Semantic Scholar
Author	Park, Han-Sul Cho, Hyung-Yong Shin, Jung-Kue
Copyright Year	2015
Abstract	Salt (NaCl) is one of the most important main source of sodium in our diet. However, health concerns related to salt overconsumption have led to an increased demand for salt-reduced food. The objective of this study was to investigate the possibility of the use of fermented soy sauce to reduce the level of salt in foods. The contents of sodium in bean sprout soup and chicken rice porridge prepared with salt were 1.59±0.05 and 1.89±0.03 g/L, respectively. Whereas, the sodium content range of the same samples prepared with soy sauce were 0.38±0.01-1.54±0.02 and 0.37±0.00-1.44±0.01 g/L, respectively. Paired difference test between control and various soy sauce samples was used to provide the amount of soy sauce needed to replace salt without changing the overall taste and intensity. The results showed that sodium reduction (22.0-69.3%) could be achieved in tested foods with the fermented soy sauce.
Starting Page	468
Ending Page	473
Page Count	6
File Format	PDF HTM / HTML
DOI	10.9721/KJFST.2015.47.4.468
Volume Number	47
Alternate Webpage(s)	http://ocean.kisti.re.kr/downfile/volume/ksfst1/SPGHB5/2015/v47n4/SPGHB5_2015_v47n4_468.pdf
Alternate Webpage(s)	https://doi.org/10.9721/KJFST.2015.47.4.468
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article