Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid

Yıl 2019, Sayı: 22, 19 - 28, 30.07.2019

Seda Genç , Banu Akgün

Öz

Abstract

Objective:
Today, the amount of salt that
has been consumed by people is much higher than the value recommended by the
World Health Organization (WHO). Excess sodium intake may cause many ailments,
especially hypertension and cardiovascular diseases. Therefore, it is encouraged to
perform salt formulation studies to reduce the sodium level of processed foods
that lead to excessive sodium intake. In
this study, rheological and sensory properties of ezogelin soup made using salt
formulation containing NaCl, KCl and L-glutamic acid were investigated.

Materials and
Methods: The
rheological properties of soups were measured using a rheometer. Flavor profile method was used to
describe and quantify sensory characteristics of soup samples.

Results: The rheological properties of
ezogelin soups with different salt replacer formulations were analysed at a
wide range of temperatures (25, 35, 45, 55 and 65°C). All ezogelin soups
behaved as shear thinning (n<1)
and exhibited entagled solution properties. The power law model was determined
to be adequate (r²=0,937–0,998) to fit the flow curves of ezogelin
soups. The viscosity of all soup samples showed a strong dependence on
temperature and temperature dependency of rheological parameters followed the
Arrhenius model (r²=0,931–0,987). The activation energy (E_a)
values of ezogelin soups were found between 14,350 and 28,284 J/mol. Sensory
analysis showed that 50% KCl addition increased bitterness and decreased
saltiness of the soup. The salt formulation (50% NaCl, 40% KCl and 10%
L-glutamic acid) seemed to be an ideal formulation to attain 50% sodium
reduction in ezogelin soup without negatively affecting its palatability. Additionally,
it was seen that L-glutamic acid addition caused
a decrease in the pH of the ezogelin soup.

Conclusion: Salt formulation containing 50%
NaCI, 40% KCI and 10% L-glutamic acid could be used for 50% NaCI reduction in
ezogelin soup.Öz

Amaç: Günümüzde insanların tuz tüketim miktarı Dünya Sağlık
Örgütü’nün önerdiği değerin çok üzerindedir. Fazla sodyum alımı başta
hipertansiyon ve kalp-damar hastalıkları olmak üzere birçok rahatsızlığa neden
olabilmektedir. Dolayısıyla, aşırı sodyum alımına neden olan işlenmiş gıdaların
sodyum seviyesini azaltmak için tuz formülasyonu çalışmalarının yapılması
teşvik edilmektedir. Bu çalışmada, NaCI, KCl ve L-glutamik asit içeren tuz formülasyonunu
ezogelin çorbasında kullanmanın ürünün reolojik ve duyusal özellikleri üzerine
etkisi incelenmiştir.

Materyal ve Yöntem: Çorbaların reolojik özellikleri reometre
kullanılarak ölçülmüştür. Çorba örneklerinin duyusal özelliklerini tanımlamak
ve ölçmek için lezzet profili yöntemi kullanılmıştır.

Bulgular: Bu çalışmada, farklı tuz ikame formülasyonları
içeren ezogelin çorbalarının reolojik özellikleri geniş bir sıcaklık aralığında
(25, 35, 45, 55 ve 65°C) analiz edilmiştir. Bütün ezogelin çorbalarının, kayma ile incelen (n<1)
davranış sergilediği ve karışık (entagled) çözelti özellikleri sergilediği görülmüştür.
Power-law modelinin ezogelin çorbalarının akış
eğrilerine uygun olduğu tespit edilmiştir (r²=0,937-0,998). Tüm çorba örneklerinin viskozitesinin sıcaklığa kuvvetli
bir şekilde bağlı olduğu görümüştür ve sıcaklık ile reolojik
parametrelerin ilişkisi Arrhenius modelini takip etmiştir (r²=0,931-0,987). Ezogelin çorbalarının aktivasyon enerjisi (E_a)
değerlerinin 14,350 ve 28,284 J/mol arasında değiştiği bulunmuştur. Duyusal analiz, %50 KCl ilavesinin çorbanın acılığını artırırken
tuzluluğunu azalttığını göstermiştir. %50
NaCl, %40 KCl ve %10 L-glutamik asit içeren tuz formülasyonu, ezogelin
çorbasının lezzetini olumsuz yönde etkilemeden %50 sodyum azaltımı elde etmek
için ideal bir formülasyon gibi görünmektedir. Ayrıca, L-glutamik asit
ilavesinin ezogelin çorbasının pH değerinde bir azalmaya neden olduğu
görülmüştür.

Sonuç:
%50 NaCl, %40 KCl
ve %10 L-glutamik asit içeren tuz formülasyonunun ezogelin çorbasının NaCl
seviyesini %50 oranında azaltmak için kullanılabileceği görülmüştür.

Anahtar Kelimeler

Sodium Reduction, Viscosity, Rheological Property, Sensory Analysis, Ezogelin Soup

Proje Numarası

BAP 058

Kaynakça

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