Low sodium diets are generally regarded as tasteless, and Japanese consumers find it difficult to reduce their salt intake. The World Health Organization has strongly recommended an average salt intake of less than 5g per day.
High sodium consumption is associated with increased blood pressure and risk of cardiovascular disease. In response to the high average daily salt intake in Japan, dried bonito is widely used in food preparation. Dried bonito is made through various processes such as boiling, smoke drying and inoculation with molds. Its taste and aroma are appealing to Japanese consumers.
Researchers from Doshisha Women’s College of Liberal Arts and the Ninben Co. Ltd., both in Japan, examined the effects of aroma and taste of dried bonito stock on salt enhancement and palatability of salt-reduced food. The study was conducted with people who sampled the taste and aroma of the stock prepared with two kinds of dried bonito: arabushi (mold-free) and karebushi (with mold). The taste testers determined the following:
• The characteristic aroma and taste of the karebushi stock effectively improved the palatability of food, regardless of the intensity of its saltiness.
• Karebushi stock effectively enhanced saltiness and improved overall palatability of salt-reduced food.
• The aroma of dried bonito did not enhance saltiness but prevented the loss of palatability of a low-salt diet.
• Karebushi combined with dried kelp could improve the taste of the stock without the addition of monosodium glutamate (MSG).
The researchers conclude that their results may be helpful in the development of new ways of preparing palatable salt-reduced foods by using the stock of Karebushi combined with dried kelp.
To receive a copy of the study, please contact Jeannie Houchins at email@example.com.About IFT
Jeannie Houchins | Newswise Science News
Organ-on-a-chip mimics heart's biomechanical properties
23.02.2017 | Vanderbilt University
Researchers identify cause of hereditary skeletal muscle disorder
22.02.2017 | Klinikum der Universität München
In the field of nanoscience, an international team of physicists with participants from Konstanz has achieved a breakthrough in understanding heat transport
Cells need to repair damaged DNA in our genes to prevent the development of cancer and other diseases. Our cells therefore activate and send “repair-proteins”...
The Fraunhofer IWS Dresden and Technische Universität Dresden inaugurated their jointly operated Center for Additive Manufacturing Dresden (AMCD) with a festive ceremony on February 7, 2017. Scientists from various disciplines perform research on materials, additive manufacturing processes and innovative technologies, which build up components in a layer by layer process. This technology opens up new horizons for component design and combinations of functions. For example during fabrication, electrical conductors and sensors are already able to be additively manufactured into components. They provide information about stress conditions of a product during operation.
The 3D-printing technology, or additive manufacturing as it is often called, has long made the step out of scientific research laboratories into industrial...
Nature does amazing things with limited design materials. Grass, for example, can support its own weight, resist strong wind loads, and recover after being...
Nanometer-scale magnetic perforated grids could create new possibilities for computing. Together with international colleagues, scientists from the Helmholtz Zentrum Dresden-Rossendorf (HZDR) have shown how a cobalt grid can be reliably programmed at room temperature. In addition they discovered that for every hole ("antidot") three magnetic states can be configured. The results have been published in the journal "Scientific Reports".
Physicist Dr. Rantej Bali from the HZDR, together with scientists from Singapore and Australia, designed a special grid structure in a thin layer of cobalt in...
13.02.2017 | Event News
10.02.2017 | Event News
09.02.2017 | Event News
23.02.2017 | Physics and Astronomy
23.02.2017 | Earth Sciences
23.02.2017 | Life Sciences