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This study developed a reduced-sodium instant rice porridge using various salt reduction strategies, including the substitution of sodium chloride with potassium chloride and glycine. The most acceptable formulation achieved a 39.3% reduction in sodium while maintaining sensory qualities similar to the original product. Consumer tests indicated that the reduced-sodium porridge was well-received, with no significant differences in overall liking compared to the prototype.

Author

Kang arech

Language

EN