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

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 (r 2 =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 (r 2 =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. Oz Amac: Gunumuzde insanlarin tuz tuketim miktari Dunya Saglik Orgutu’nun onerdigi degerin cok uzerindedir. Fazla sodyum alimi basta hipertansiyon ve kalp-damar hastaliklari olmak uzere bircok rahatsizliga neden olabilmektedir. Dolayisiyla, asiri sodyum alimina neden olan islenmis gidalarin sodyum seviyesini azaltmak icin tuz formulasyonu calismalarinin yapilmasi tesvik edilmektedir. Bu calismada, NaCI, KCl ve L-glutamik asit iceren tuz formulasyonunu ezogelin corbasinda kullanmanin urunun reolojik ve duyusal ozellikleri uzerine etkisi incelenmistir. Materyal ve Yontem: Corbalarin reolojik ozellikleri reometre kullanilarak olculmustur. Corba orneklerinin duyusal ozelliklerini tanimlamak ve olcmek icin lezzet profili yontemi kullanilmistir. Bulgular: Bu calismada, farkli tuz ikame formulasyonlari iceren ezogelin corbalarinin reolojik ozellikleri genis bir sicaklik araliginda (25, 35, 45, 55 ve 65°C) analiz edilmistir. Butun ezogelin corbalarinin, kayma ile incelen (n<1) davranis sergiledigi ve karisik (entagled) cozelti ozellikleri sergiledigi gorulmustur. Power-law modelinin ezogelin corbalarinin akis egrilerine uygun oldugu tespit edilmistir (r 2 =0,937-0,998). Tum corba orneklerinin viskozitesinin sicakliga kuvvetli bir sekilde bagli oldugu gorumustur ve sicaklik ile reolojik parametrelerin iliskisi Arrhenius modelini takip etmistir (r 2 =0,931-0,987). Ezogelin corbalarinin aktivasyon enerjisi (E a ) degerlerinin 14,350 ve 28,284 J/mol arasinda degistigi bulunmustur. Duyusal analiz, %50 KCl ilavesinin corbanin aciligini artirirken tuzlulugunu azalttigini gostermistir. %50 NaCl, %40 KCl ve %10 L-glutamik asit iceren tuz formulasyonu, ezogelin corbasinin lezzetini olumsuz yonde etkilemeden %50 sodyum azaltimi elde etmek icin ideal bir formulasyon gibi gorunmektedir. Ayrica, L-glutamik asit ilavesinin ezogelin corbasinin pH degerinde bir azalmaya neden oldugu gorulmustur. Sonuc: %50 NaCl, %40 KCl ve %10 L-glutamik asit iceren tuz formulasyonunun ezogelin corbasinin NaCl seviyesini %50 oraninda azaltmak icin kullanilabilecegi gorulmustur.