Prepared foods are convenient and safe choice, for many consumers. Reducing the amount of sodium in these products can prove very beneficial to consumers.
Researchers at Washington State University have developed a technology that can retain taste and texture of processed foods while cutting sodium by up to 50%.
The researchers used microwave assisted thermal sterilization (MATS) to kill pathogens without reducing flavor intensity.
According to a recent article in IFTNext, ”During the study, which was published in the Journal of Food Science, tasting panels evaluated mashed potatoes produced using both methods. An e-tongue assessed the impact of the reduced salt and the effect on the intensities of pepper, garlic, and other ingredients. Although pepper intensity remained the same for both fresh potatoes and those produced using MATS, it was reduced in retort processing.
Carolyn Ross, lead author of the study, suggested that the retort process takes longer to rise to the appropriate temperature and longer to cool down, resulting in texture and flavor changes in the food being treated. Since the MATS process take less time, the impact on food flavor and texture is reduced. Additionally, when pepper flavor is retained, less salt is needed.
The researchers believe that a salt reduction of up to 50% could be attained using the MATS processing method because the flavor of other herbs is enhanced.”
See the full IFTNext article.
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