Development of reduced-sodium seasoning powder using yeast extract
Abstract
There is strong evidence of the link between excessive sodium consumption and cardiovascular disease. Therefore, the reduction of dietary salt intake needs to be implemented through the food production area as well. The objective of this study was to develop a reduced sodium seasoning powder using yeast extract. The effect of partially substituting sodium chloride with 0.5, 0.75 and 1% of yeast extract on sensory evaluation (9-point hedonic scale) and some physicochemical properties of this product were investigated using a completely randomized design. As the results, the most suitable formulation of a reduced- sodium seasoning powder replaced 60% of sodium with 1% yeast extract. The sensory evaluation showed no significant different between the reduced sodium product and the control (p<0.05) on flavor, taste, texture and overall liking scores. The developed product had water activity of 0.2 and the color values of L*, a* and b* were 67.21, 19.25 and 38.1, respectively. The sodium content was 698.33 mg/100 g sample, a reduction of 42.59% from the control formulation.References
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