| Title |
Joduotos valgomosios druskos įtaka maisto produktų juslinėms savybėms / |
| Translation of Title |
Impact of jodine salt on the sensory attributes of food products. |
| Another Title |
Impact of iodine salt on the sensory attributes of food products. |
| Another Title |
Влияние йодированной поваренной соли на вкус пищевых продуктов. |
| Authors |
Mickevičius, Edvardas Kęstutis ; Mieželienė, Aldona ; Kabašinskienė, Birutė |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2005, T. 39, nr. 1, p. 47-53.. ISSN 1392-0227 |
| Keywords [eng] |
Salt ; Iodine salt ; Food products ; Dish ; Sensory attributes |
| Abstract [eng] |
The effect of iodine salt on the sensory attributes of food products is discussed in this paper. Different food products (cooked potatoes, puree, milk soup, curd, cottage cheese, croquettes, mushrooms, salted pickled vegetables) were prepared under laboratory conditions and salted with ordinary and iodine salt. Sensory attributes were analysed by a fifteen member panel using a triangle test. Statistical analysis showed no difference between the sensory attributes of the tested samples of cooked potatoes, milk soup, curd, croquettes, mushrooms and pickled cabbages. Howewer, iodine salt is not recomended for salting canned vegetables, puree, cottage cheese due to its impact on the sensory quality of these products. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2005 |
