PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION AND SENSORY QUALITY AT A UNIVERSITY CANTEEN?

Controlling individuals' salt intakes from discretionary sources is one of Portugal's public health priority, to reduce factors risks for cardiometabolic diseases. Starter soups, turnip green (TG), Carrot (C) and Carrot with cabbage (CC), from a Portuguese university canteen, were evaluate...

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Bibliographic Details
Published in:Journal of culinary science & technology 2023-01, Vol.21 (1), p.18-35
Main Authors: Dantas, Natalie Marinho, Pinto-e-Silva, Maria Elisabeth Machado, Martins, Zita Emanuela, Dutra, Rafaela Rodrigues, da Silva Chaves Damasceno, Karla Suzanne Florentino, Pinho, Olívia
Format: Article
Language:English
Subjects:
Acceptability
Health risks
Perception
Public health
Salt
Salt reduction
Saltiness
saltiness perception
Salts
Sensory properties
sodium content
Soups
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Summary:Controlling individuals' salt intakes from discretionary sources is one of Portugal's public health priority, to reduce factors risks for cardiometabolic diseases. Starter soups, turnip green (TG), Carrot (C) and Carrot with cabbage (CC), from a Portuguese university canteen, were evaluated by sodium content varying in salt addition, the usual amount of salt (R0); with 25% (R25), and 35% (R35) of salt reduction, respectively. One hundred and seven students participated in the research during lunchtime. Check-all-that-apply (CATA) was applied, as well as the acceptability and saltiness perception. There were no differences (p > 0.05) for acceptability and saltiness perception of TG and CC soups with different amounts of salt, but reduced salt samples of carrot soup were perceived to be saltier and overall more liked compared to its usual recipe. This data suggests that 35% of salt reduction is possible in complex matrices as Portuguese starter soups without a loss of acceptance by consumers.
ISSN:1542-8052
1542-8044
DOI:10.1080/15428052.2021.1883176