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Saltkonsumtion till saltreduktion - sensorisk skillnad i saltreducerad industriell rotfruktssoppa
Kristianstad University, School of Education and Environment.
Kristianstad University, School of Education and Environment.
2016 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [sv]

Människan har i alla tider varit beroende av salt för kroppens funktioner, men i dagens samhälle äter många alldeles för mycket salt som också är en bidragande faktor i vanliga livsstilssjukdomar som hjärt-­ och kärlproblematik. Många företag i livsmedelsindustrin jobbar idag aktivt med att reducera salt i sina produkter och detta arbete är en utmaning då sensoriska attribut som smak, doft och konsistens inte bör försämras. Den aktuella studien syftar därför till att reformulera en industriell rotfruktssoppa med reducerat saltinnehåll samt undersöka om reducering av salt och ett utbyte av salt mot en saltersättningsprodukt i denna rotfruktsoppa bidrar till skillnad i sensorisk upplevelse jämfört med ursprungsprodukten. Det är också av intresse att studera bedömarnas inställning till soppor med minskad halt natriumklorid. Genom att reformulera befintlig rotfruktssoppa i två olika saltreducerade utföranden har triangeltester gjorts för att se om det finns någon skillnad mellan dessa och soppan i sitt ursprung-­utförande. Triangeltesterna visade att sopporna visade signifikant skillnad jämfört med ursprungsprodukten. Bedömarna ombads även att skriva kvalitativa kommentarer för smak, doft och konsistens vilket främst visade att bedömarna ansåg de saltreducerade sopporna som något mer milda i smaken. Resultaten visade att bedömarna hade en relativt positiv inställning till sopporna, oavsett utförande.

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.

Place, publisher, year, edition, pages
2016. , 30 p.
Keyword [sv]
Salt, saltreduktion, processade livsmedel, sensorik, triangeltest
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-15576OAI: oai:DiVA.org:hkr-15576DiVA: diva2:943837
Educational program
Culinary Arts and Food Sciences
Presentation
2016-06-02, 14-418, Elmetorpsvägen 15, 29188 Kristianstad, 09:00 (Swedish)
Supervisors
Examiners
Available from: 2016-06-29 Created: 2016-06-28 Last updated: 2016-06-29Bibliographically approved

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Wahlgren, JanniceSjöberg, Isabelle
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