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Journals / Eurasian Journal of Food Science and Technology / 2026 / Volume: 7 Issue: 1

Impact of Temperature on the Salty Taste Perception of Reduced Salt Ayran

Çağım Akbulut Çakır0000-0002-2754-0133
Pages
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Publication Date
2023-06-30
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Saltiness scores were higher at low temperatures.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In recent years many efforts have been made to limit the use of salt in processed foods.
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Key Findings & Data:Ayran samples were produced at three salt levels; 0.2, 0.5 and 0.8%; and they were served at 3 different temperatures (4, 15 and 24˚C) for the sensory evaluation.
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Conclusion & Impact:Saltiness scores were higher at low temperatures.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Saltiness perception · Temperature · Ayran

Abstract

In recent years many efforts have been made to limit the use of salt in processed foods. Ayran is among the dairy foods that contain salt and is a type of fermented milk drink widely consumed in Turkey. Temperature of the food at consumption can influence many of its sensorial properties as well as the salt perception. In this study we investigated the impact of serving temperature of ayran on the saltiness scores at sensory panel. Ayran samples were produced at three salt levels; 0.2, 0.5 and 0.8%; and they were served at 3 different temperatures (4, 15 and 24˚C) for the sensory evaluation. Chemical composition, pH, viscosity, whey separation and sensory properties were determined. Temperature influenced the sensory saltiness scores significantly (p<0.05). Saltiness scores were higher at low temperatures.

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Cite This Article

Çakır, Ç. A. (2023). Impact of Temperature on the Salty Taste Perception of Reduced Salt Ayran. Eurasian Journal of Food Science and Technology, Volume: 7 Issue: 1. https://ajindex.com/articles/1482167

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