In the study, researchers from University of Lavras, Brazil partially replaced sodium chloride in shoestring potatoes with a salts mix consisting of potassium chloride and monosodium glutamate. Using the salts mix reduced sodium content by 65 percent on average and had a high sensory acceptance from a pool of 100 consumers. More research needs to be done to see if this method could be used for other food products.
Read the Journal of Food Science abstract here
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