[Effect of iodized salt on taste of food]
2005
Mickevicius, E.(Kaunas Univ. of Technology (Lithuania). Food Inst.)
Information from different studies has indicated that iodized salt may have a little effect of the quality of food and various dishes. The purpose of this study is to investigate if iodized salt has influence on the taste of the traditional Lithuanian home produced dishes and canned vegetables. We have produced sauerkraut cucumbers, carrot, tomato, curd, curd cheese, milk soup, boiled potatoes, mashed potatoes, pickled mushrooms, and chopped meat cullet salted with normal and iodized salt in the laboratory's conditions. Quality of this food was rated by the experts of sensory analysis according to the ISO 4120 Sensory analysis - Methodology - Triangular test. Result of this study is: iodized salt doesn't has the effect on the taste of sauerkraut, curd, milk soup, boiled potatoes, pickled mushrooms and chopped meat cutlet; iodized salt has the effect on the taste of cucumbers, carrot, beetroot, tomato, curd cheese, mashed potatoes; iodized salt is not recommended for salting pickled vegetables.
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