Comparison of Sodium and Sodium/Potassium Salt Mixtures in Processed Vegetables

Author:

CWC. Jane Wyatt
C. Jane Wyatt

1 January 1981

journal article
research article
Published by Wiley in Journal of Food Science

Vol. 46 (1) , 302-303
DOI:10.1111/j.1365-2621.1981.tb14590.x

Abstract

Green beans and torn were heat processed with different concentrations of a salt mixture as a sodium chloride (NaCl) substitute. The sodium (Na) and potassium (K) concentrations of the finished product were deter mined as well as the flavor desirability by an untrained panel. Certain levels of the salt mixture were judged not significantly different in desirability from the reference which contained 1.5% NaCl. The use of an equal mixture of NaCl and KCl was effective in improving the Na/K ratio.

Keywords

POTASSIUM