Ternary hydrochloride low-sodium salt and its effect on properties of starches

Using magnitude estimation, direct rating and quantitative descriptive analysis respectively, the salinity and mouthfeel of three salts and their mixture were studied. Based on the multiplication effect, one kind of ternary hydrochloride low-sodium salts of good saltiness and taste was made of sodium chloride, potassium chloride, calcium chloride through the sensory evaluation and Design Expert V8.0.5.0b. The taste contribution sequence of low-sodium salt affected by three salts 'multiplication was Na Cl and KCl > Na Cl and Ca Cl2> KCl and Ca Cl2. The score of salty, mouth-feel and the sodium content were 0.9, 4.0 and 7.78%, while the sodium content of Na Cl was 29.49% at the equivalent saltiness. It is found that the gelatinization temperature and gelatinization enthalpy of both corn starch and wheat starch were increased by the addition of low-sodium salts, the peak temperature were up to 66.10 ℃ and 74.73 ℃, respectively.The gelatinization enthalpy was increased to 0.8537 J/g and 1.559 J/g, respectively. The low sodium salt had limited influence on the viscosity characteristics of corn starch, but the final viscosity of wheat starch was decreased.