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A Study of Sodium Reduction Effect in Foods Using Fermented Soy Sauce
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 Title & Authors
A Study of Sodium Reduction Effect in Foods Using Fermented Soy Sauce
Park, Han-Sul; Cho, Hyung-Yong; Shin, Jung-Kue;
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 Abstract
Salt (NaCl) is one of the most important main source of sodium in our diet. However, health concerns related to salt overconsumption have led to an increased demand for salt-reduced food. The objective of this study was to investigate the possibility of the use of fermented soy sauce to reduce the level of salt in foods. The contents of sodium in bean sprout soup and chicken rice porridge prepared with salt were and , respectively. Whereas, the sodium content range of the same samples prepared with soy sauce were and , respectively. Paired difference test between control and various soy sauce samples was used to provide the amount of soy sauce needed to replace salt without changing the overall taste and intensity. The results showed that sodium reduction (22.0-69.3%) could be achieved in tested foods with the fermented soy sauce.
 Keywords
sodium reduction;soy sauce;sprout bean soup;chicken porridge;salt replacer;
 Language
Korean
 Cited by
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