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标题：The Possibilities of the Reduction of Sodium Quantity Using KCl Instead of NaCl in the Production of “Salgam Suyu” Beverage
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作者：Ahmet Deryaoğlu
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2005
卷号：30
期号：5
出版社：Association of Food Technology, Turkey
摘要：In this study, the possibilities of the reduction of sodium content were investigated by using KCl instead of NaCl in the production of “Şalgam suyu” or “Şalgam” beverage which is a product of lactic acid fermentation. For this purpose, five different şalgam beverages with NaCl as control, KCl and mixtures of NaCl/KCl (3:1, 1:1, 1:3, w /w) were prepared. Qualities of şalgam beverages were determined by chemical and sensory analyses. According to the results, it was determined that şalgam beverage of acceptable quality can be produced without affecting the compositions adversely with replacing NaCl by KCl up to three-forth whereby reducing the sodium content up to 70%. The şalgam beverages produced with 3:1 and 1:1 mixtures of NaCl/KCl, and contain 26% and 47% less sodium than the control beverage respectively, were preferred as much as the control itself. Şalgam beverage produced with 1:3 mixture of NaCl/KCl, and contains 71% less sodium than the control, was preferred less than the control, but it was found to be acceptable.
关键词：Şalgam suyu; black carrot; NaCl; KCl; reduction of sodium