Formulation And Sensory Analysis Of Salt Substitutes

Salt is closely related to people's production and living,but high dietary sodium intake may lead to overload accumulation of sodium in the body,which may induce a series of diseases.So,it is very necessary to reduce sodium.Based on this,the salinity and taste characteristics of Na Cl and 12 kinds of salt substitutes were estimated using the common sensory methods in this paper.A low-sodium salts with high salinity and good taste was tried to prepare by the Doptional design.Using the taste multiplication effect to improve the sensory of low-sodium salts.And the effect of the salt and its main components on gelatinization,retrogradation and rheological properties of three kinds of common starch?corn starch,potato starch and wheat starch?was further studied.The main contents and results were summarized as follows:1.With 0.75% sodium chloride solution as a reference,the salinity and taste characteristics of Na Cl and 12 kinds of salt substitutes were determined by magnitude estimation,direct rating and quantitative descriptive analysis,respectively.The results showed that,the salinity distribution of 12 kinds of salt substitutes was,KCl > L-monosodium glutamate > Na₂SO₄ > CaCl₂ > MgCl₂ > sodium lactate > L-lysine > sodium citrate > K₂SO₄ = potassium lactate.The whole taste distribution of 12 kinds of salt substitutes was: Na₂SO₄ > sodium citrate > KCl > sodium lactate > L-lysine > L-monosodium glutamate > MgCl₂ > CaCl₂ > potassium citrate = calcium lactate > K₂SO₄.The taste radar maps of 12 kinds of salt substitutes showed that,compared with the potassium,magnesium and calcium salt,the radar map flavor of sodium salt is closer to the sodium chloride;KCl as one of potassium salts,the salinity obviously stronger than the bitterness and astringency and other peculiar taste.And the astringency,metallic taste of MgCl₂ is stronger than the CaCl₂;Saltiness was presented from CaCl₂,MgCl₂,potassium lactate and calcium lactate at the same time,followed by strong bitter,astringent,metallic taste and unpleasant aftertaste.The radar map of MSG and Lys showed that,salinity and umami taste were the dominance taste.So KCl and CaCl₂ are ideal substitutes;Sodium lactate,Na₂SO₄,sodium citrate and MSG are the ideal sodium salt substitutes;potassium lactate,MgCl₂ K₂SO₄ are not suitable as substitutes for salt.2.The optimal monomer?Na Cl,KCl,CaCl₂?was selected by single factor experiments.Based on their dosage as independent variables and the salinity,taste and sodium content as response indicator,a low-sodium salts with good salinity and mouth-feel was made by Doptional design.The results showed that,the salinity intensity of three salts was NaCl>KCl>CaCl₂.The intensity about mouth-feel interactions among the formulation of three salts was Na Cl-KCl>NaCl-CaCl₂>KCl-CaCl₂.And the optimal formula of the lowsodium salt was 70% KCl+20% NaCl +10% CaCl₂?w/w?.According to the synergism effect of taste,the taste of low-sodium salt was improved by different kinds and proportion of sweeteners,acidulants and aroma agents;which finally found that adding dosage of 0.08% Lys,the salinity and mouth-feel of the low-sodium salts were improved highest,the score of salinity,mouth-feel were 0.9,4.5,and the sodium content was only 7.78%,with good salinity and taste features.3.Effect of low-sodium salts in the scope of experiment and its' main components?NaCl,KCl,CaCl₂,L-lysine?on gelatinization,retrogradation and rheological properties of corn starch,potato starch and wheat starch was studied.The results showed that,?1?Adding low-sodium salts and salt substitutes,the transparency of potato starch decreased significantly,the retrogradation phenomenon intensified,syneresis percentage increased and freeze-thaw stability decreased,which aggravated the aging process of potato starch.But the effect on transparency and retrogradation of corn starch and wheat starch was little,syneresis percentage decreased,which delayed the aging process of corn starch and wheat starch.?2?The presence of low-sodium salts and salt substitutes resulted in an increase in the gelatinization temperatures and gelatinization enthalpy of three starches,which delayed the gelatinization process of starches while the effect of salts on the pasting properties of starches was different.Adding the low-sodium salts,as for potato starch,the peak viscosity,breakdown were decreased significantly,while the setback increased;as for wheat starch,the final viscosity reduced,the breakdown increased;the peak viscosity and temperature of corn starch increased with the addition of salts,the setback decreased.The pasting properties of starches effected from salt substitutes depended on the types and concentrations of salts.?3?The corn starch,potato starch and wheat starch were all presented as a kind of weak gel dynamic rheological characteristics added the low-sodium salts and substitutes.With the increase of salts,G? and G? of potato starch and corn starch increased in different degrees,and showed better viscoelasticity.The G? of wheat was reduced,and G? increased more.The influence of salt substitutes was differ from the types and concentration of salts.