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Impact of Sodium Chloride on Liking of Cruciferous Vegetables

Balitsis, Jennifer Kathryn
http://rave.ohiolink.edu/etdc/view?acc_num=osu1211986655

Abstract Details

2008, Master of Science, Ohio State University, Food Science and Nutrition.
In developed countries, a universal recommendation to improve overall nutritional status is greater consumption of vegetables. Bitterness of nutritionally beneficial cruciferous vegetables is a major reason for rejection. While sodium chloride can suppress bitterness, nutritional recommendations caution against over-consumption of salt. This study determined the minimum amount of salt required to increase palatability and suppress bitterness for three distinct age groups. College-aged panelists (Chapter 2) and Older panelists (Chapter 3) rated overall liking, saltiness, and bitterness of broccoli samples with varying levels of salt. They also indicated their perceptual ideals of saltiness and bitterness for broccoli. Younger panelists (Chapter 4) were asked to rank their preference for broccoli samples with varying levels of salt. The results of indicate that liking of cruciferous vegetables for all panels peaks somewhere between 150 and 450 mg of salt per serving. Highest overall liking, with adequate saltiness and suppressed bitterness, occurs around 350 mg.
Mike Mangino, PhD (Advisor)
Ken Lee, PhD (Committee Member)
Jeannine Delwiche, PhD (Committee Member)
124 p.
Food Science; Health; Nutrition
sodium chloride; salt; bitterness suppression; cruciferous vegetables

Recommended Citations

Citations

  • Balitsis, J. K. (2008). Impact of Sodium Chloride on Liking of Cruciferous Vegetables [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1211986655

    APA Style (7th edition)

  • Balitsis, Jennifer. Impact of Sodium Chloride on Liking of Cruciferous Vegetables. 2008. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1211986655.

    MLA Style (8th edition)

  • Balitsis, Jennifer. "Impact of Sodium Chloride on Liking of Cruciferous Vegetables." Master's thesis, Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1211986655

    Chicago Manual of Style (17th edition)

osu1211986655
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© 2008, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.