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Washington: Do you want a low salt diet, but no compromise with the taste? Researchers at Washington State University have found a new way to give your food a salty taste with less sodium chloride, which is linked to poor health.
The following study was published in the Journal of Food & Science. "It's a stealthy approach, which does not look like buying" low-salt "options, which people generally do not like. we can bring people down, improve health while preparing food that people want to eat, "said Carolyn. Ross.
The researchers took into account mixtures of salts that use less sodium chloride but include other salts such as calcium chloride and potassium chloride. Calcium and potassium chloride does not have these adverse health effects. Potassium can help lower blood pressure. Although they are not so good in taste.
"Potassium chloride, in particular, tastes really bitter and people really do not like it," Ross said. The research included an electronic language to check the amount of substitution salts that can be added to sodium chloride before people oppose the food being unsavory.
Using electronic tongue and panels, they found that a mixture containing approximately 96.4% sodium chloride, 1.6% potassium chloride and 2% calcium chloride constituted the ideal reduction.
They had a higher reduction when they added only calcium chloride, achieving acceptable levels with a combination of 78% sodium chloride and 22% calcium chloride.
"This combination of the two salts did not differ significantly from 100% sodium chloride, but when we added potassium chloride, consumer acceptance declined," Ross said.
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