Sensory Analysis Toasts
Sensory Analysis Study was conducted at UNICAMP (University of Campinas, Brazil)
105 panelists were given to try toast with common salt and toast with NutraSal® 50% less sodium.
To prove the quality of our NutraSal® salt substitutes a Sensory Analysis Study was conducted at UNICAMP (University of Campinas, Brazil). In toasts with 50% less sodium, NutraSal® 50% Less Sodium completely replaced common salt in a 1: 1 weight / weight ratio in the formulation. This was the only change in relation to the standard formulation (with salt), the other ingredients did not undergo any change in composition.
We tested Global Acceptability and Flavor
Global acceptability and flavor (intensity of salty taste, perception of bitter taste, umami taste, metallic taste and residual taste) were evaluated through an affective test with consumers using the 9-point structured hedonic scale to assess acceptability.
Analysis of Variance, at 5% level
Data were subjected to analysis of variance, at 5% significance level and Tukey mean comparison test.
SAS Statistical Software
SAS statistical software (The SAS institute, Carry, USA) was used in the calculations.
Sensory Analysis Results
As shown in the graphic, the sensory profile of NutraSal® 50% Less Sodium is very similar to that of common salt.
The statistical analysis of the opinion of 105 sensory panelists showed that there is no significant difference between the toast prepared with common salt and the toast with 50% less sodium (prepared with NutraSal®), with regard to global acceptance, general flavor, bitter taste, metallic taste, umami and residual taste.
Therefore, it is proven that NutraSal® is an excellent technological tool for the manufacture of sodium reduced food without detriment to the taste and satisfaction of the final consumer.