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  • 1.
    Wahlgren, Jannice
    et al.
    Kristianstad University, School of Education and Environment.
    Sjöberg, Isabelle
    Kristianstad University, School of Education and Environment.
    Saltkonsumtion till saltreduktion - sensorisk skillnad i saltreducerad industriell rotfruktssoppa2016Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Man has always been dependent of salt in order to live, but in today's society we are overconsuming salt, which is also a contributing factor in common lifestyle diseases such as cardiovascular problems. Many companies in the food industry today works actively to reduce salt in their products, and this work is a challenge in which the sensory attributes such as taste, aroma and texture should not be changed. The present study therefore aims to find out whether the reduced salt content as well as an exchange for a salt substitute product industrial Root vegetable soup contributes to the difference in the sensory experience to the reference product. It is also of interest to study the assessors' attitude of lower sodium. By making root vegetable soup in two salt-­reduced versions where triangle tests used to see if there where any difference between these and the soup in its original version. Triangle tests showed that the soups had a difference of significance compared to the original product. The evaluators were also asked to write qualitative comments for flavor, aroma and texture which mainly showed that the assessors considered the reduced soups as something more mild in flavor. However, it turned out that the assessors had a relatively positive attitude for the soups, regardless performance of the soups.

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