Tastiness in low salt diets. (Part 4). Appropriate ratios in combined seasonings.:Appropriate Ratios in Combined Seasonings
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Appropriate ratios of combined seasonings, particularly acidity and sweetness, in low salt diets were studied using functional tests. The methods employed for preparing dishes were cooking and marinating with vinegar and the materials used were chicken meat, horse mackerel, potato, radish and spinach.1) Ratio of seasonings appropriate for cooking: The appropriate amount of sugar in dishes at the salt concentration of 0.3-1% was 1% at the salt concentration of 0.3%, 2% at 0.5%, 2.5% at 0.8% and 3% at 1%, and there were no differences attributable to the differences in materials used.2) Ratio of seasonings appropriate for vinegared dishes: Vinegar at 0.5% was considered appropriate when the salt concentration was between 0 to 1%. For potato and spinach, it was 7% at 0.5%, 8% at 0.8%, 10% at 1% for the former and 8% at 0.3% and 10% at 0% for the latter. For chicken and horse mackerel, it was 12% at 0.5%, 12% at 0.8%, 15% at 1%, 13% at 0.3% and 18% at 0%, indicating an increase of vinegar depending on increase/decrease of the salt concentration.3) Ratio of seasonings appropriate for sweetened vinegared dishes: The ratio of vinegar for flaked chicken and horse mackerel was the same as the vinegared dishes, the ratio found appropriate for potato and spinach contained less vinegar. Increase of 0.5 to 1% was needed for sugar with the increase of vinegar, but the appropriate ratio varied depending on the materials.4) Ratio of seasonings appropriate for vinegared dishes depending on the shapes of materials: Chicken and potato cut into strips or cubes required less amount of vinegar than flaked ones.5) The result of functional tests for salt concentrations indicated that appropriate ratio of salt was 0.5% for cooked dishes and 0.3% and 0.5% for vinegared dishes when "palatable low saltiness" was deemed the critical low salt concentration. This means the appropriate concentration of seasonings will enable lowering of salt content, and the use of vinegar can further lower the salt content.
- 特定非営利活動法人 日本栄養改善学会の論文
特定非営利活動法人 日本栄養改善学会 | 論文
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