| Topic: | The Effect of Reduction and Replacement of Sodium Chloride with Potassium Chloride on Sensory Quality of Pork Flavored Seasoning Powder |
| Abstract: | Seasoning powder contains a high content of sodium chloride salt, which is harmful to health when consumed regularly. Therefore, this study aimed to examine the effect of sodium chloride reduction and replacement with potassium chloride salt on the sensory perception of pork flavored seasonings by salinity sequence differential test and acceptance test by 9-point hedonic scale method. The sodium content reduction in the product was tested to 3 levels, i.e. 30, 40, 50 % by weight from the original formula used as the control sample. It was found that the panelists were able to differentiate all samples tested from the control (p <0.05). However, with a 30 percent reduction in salt in the pork seasoning, the testers also accepted the product when compared to the control. It was found that the test subjects were able to perceive that all samples had a significant reduction in salinity (p<0.05), but the overall preference of all pork flavored powders was not significantly different from that of the control (p >0.05). Substituting sodium salt with potassium salt did not significantly change the water activity value of pork flavored seasoning powder (p>0.05). |
| Author: | 620920083 : Miss Phanatphongphan Thanakoengkul
Assoc. Prof. Prasong Siriwongwilaichat, Ph.D. |
| Full Paper: | รายงานฉบับสมบูรณ์(doc) (please contact to author) |
| รายงานฉบับสมบูรณ์(pdf) (please contact to author) |
| Presentation: | Presentation(ppt) (please contact to author) |