Descriptive Analysis

For many years, salt has been used to preserve various foods and enhance their flavour, having a positive effect on their palatability. However, new research has proven that over-consumption of this cheap ingredient is responsible for many health problems such hypertension and cardiovascular diseases. Furthermore, consumers are becoming increasingly aware of healthy eating guidelines which have led to the use of salt substitutes in foods with reduced sodium levels to maintain the quality of products. It is now believed that dairy concentrates have the ability to act as salt substitutes as they contain sodium, potassium and other mineral salts. Descriptive Analysis (DA) will be used to describe the sensory attributes of the samples, while Temporal

The softness of the samples is recognised between 3 and 7 seconds. In comparison, the control has a salty taste 5 seconds after it is chewed until it is expectorated and a smoky flavour is identified for a short period. Juiciness and pastiness are the dominant texture attributes in the first 25 seconds. In the aftertaste phase, saltiness overshadows a spicy flavour until it decreases after 38 seconds where the spicy flavour domineers. Sample 3, 4 and 7 all have a salty taste during mastication while in the aftertaste period a spicy aftertaste overrules except sample 7 where saltiness exists throughout the whole phase. Table 4 presents the main flavour and texture attributes established in the samples tested. With regards to meat flavour, sample 2, 6 and 7 scored higher than the control at 4.4a, 4.4ab, 4.4ab, respectively. Sample 2 has the weakest taste of flour (2.0b) compared to the control. Sample 6 has a harder texture and is less juicy compared to the control, whereas sample 7 is less fatty compared to the control. No noticeable differences were identified in samples 1, 3, 4, 5, 8 and the control. Fig.2 illustrates how flour flavour, fattiness and juiciness accounts for 53% and cohesiveness accounts for 33% of variance in the samples