Rosett, TR; Hamill, T; Morris, K; Klein, BP*

Journal of Food Science [J. FOOD SCI.], vol. 62, no. 2, pp. 421-424, Apr 1997

Reduced-sodium chicken broths (144 mg Na+ and 288 mg Na super(+)/240 mL serving) were thickened with commonly used food ingredients (four gums, two starches and flour). Salt taste of most soups was stable to temperature change(room, 22 degree C vs serving, 60-65 degree C) as judged by 12 subjects. However, soups made with potato starch (144 mg Na super(+)) and ionic xanthan and sodium carboxymethylcellulose gums (288 mg Na super(+)) were saltier at room than at serving temperature. Salt taste enhanced chicken and overall flavors. Soups prepared with all-purpose wheat flour remained unchanged in viscosity, but other soups were perceived as thicker at room temperature.