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Comparison of saltiness and palatability of salt reduced soup by different approaches

Salt reduction in food products is a complex process. To maintain their own quality mark, food industry invented and patented their own salt substitute. This research presents partially reformulation process in which sensory profile of product with different approach in salt reducing was analysed. Flavour profile was used as a method for describing the sensory attributes and differences between four samples of Cream of mushroom soup. Trained sensory panel evaluated samples monadically on a 15-point scale. Second method used was Time Intensity to evaluate the effect of time on the intensity of selected attributes. Statistical analysis was performed in SPSS (IBM SPSS v 19.0.) and MS EXCEL (Microsoft Excel 2013). Results showed that the reference soup samples (made with table salt having ‘’as usual’’ salt content) had the highest intensity of saltiness. There was a statistical difference (p<0.001) between reference and 25% salt reduced soup samples made with an innovative salt substitute. Intensities of other attributes were in the range of low and similar between samples, no off-flavours were detected. Time Intensity showed steady decline in intensity of saltiness, from moderate to low for all samples, bitterness had low intensity from the beginning to end, palatability was highest in the beginning for the salt reduced soup samples, but declined equally over time. In conclusion, sensory profile of salt reduced soups was at satisfactory level, thus proving to be solid basis for reformulation process in food products in terms salt reduction, for the people’s health benefit.

salt reduction, salt substitute, soup, flavour profile, time intensity

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