Saltiness and Hedonic Liking Rating of Miso Soup Associated with Conscious Salt Reduction Levels: A Consumer Acceptance Study with Gradual Salt Reduction
Yosuke Saito, Nozomi Kobiyama & Masahiro Sagara · Asian Journal of Food Research and Nutrition · 2023
Aims: This study aimed to survey whether the reduction in salt concentration of miso soup, which was covertly and gradually decreased, was perceived by consumers, and whether the miso soup with reduced salt was accepted by consumers in a company cafeteria where meals were continu...
Open access
Research Article