Cut salt level in the diet - partial salt replacement by KCl in model soups

Autoren:Majchrzak, Dorota; Greisinger, Sonja (Universität Wien)
Abstrakt:The daily amount of sodium chloride, consumed by individuals in industrial countries, exceeds the recommended daily intake of 6 grams. Evidence has shown that a high salt intake is a major contributor to elevated blood pressure in humans which is an important risk factor for cardiovascular disease. Currently, potassium chloride (KCl) is the closest salt substitute, but undesirable taste/flavour notes (bitterness, metallic) were reported at high concentrations and thus limit the use. The aim of this study was to create two model soups (beef broth and pumpkin soup) with NaCl being partially replaced by KCl without any negative sensory changes in the product profile. Moreover it was examined if untrained panelists should be included in the development of new products/product varieties. In the Quantitative Descriptive Analysis (QDA) ten trained and ten untrained panelists rated the intensity of selected taste and flavour attributes of four soups varieties: reference sample A contains 1% NaCl and B, C, D soups with 25%, 50% and 75% NaCl replacement by KCl. The reference sample (A) and the sample B containing 25% KCl showed a similar sensory profile in both kind of model soups. Increasing the concentration of KCl lead to a significant decrease of the salty taste in beef broth (p<0.01). In the pumpkin soup the salty taste was rated lower as well, but only significantly by the untrained panelists (p<0.01). The soups containing 50% and 75% potassium chloride were more bitter and astringent and there were significant differences in the evaluation between trained and untrained panelists. The results of this study show that a blend of KCl and NaCl may be the most successful way of using KCl as a partial replacer, but the development of low-salt products should be adjusted individually and requires the assignment of consumers (as untrained panelists).