Effect of the Different Types of Seasoning on Antioxidant Capacity, Appetite, and Sensory Acceptance in Healthy Subjects
Keywords:
fish sauce substituted, antioxidant capacity, sensory acceptanceAbstract
The consumption of plant-based food products promotes the environment and health by reducing the risk of chronic non-communicable diseases from phytochemicals in plants with antioxidant effects. Nowadays, consumers are increasingly interested in plant-based food and beverage products, including seasonings. Therefore, the objective was to study the effects of consuming different types of seasoning on antioxidant capacity, appetite, and sensory acceptance in healthy subjects. This study was a randomized cross-over design, 30 healthy subjects were divided into three groups: fish sauce, low sodium fish sauce substituted, and low sodium fish sauce. All groups consumed vegetable broth mixed with each seasoning, separated by a washout period of 1 week. Blood samples and appetite assessment were collected at 0, 30, 60, 120, 180, and 240 min. The sensory acceptance was performed after 240 min. The results showed no significant difference between groups (p > 0.05) in serum antioxidant capacity and changes in hunger, fullness, satiety, and appetite scores. The sensory acceptance found that low sodium fish sauce substituted had no different odor liking score with low sodium fish sauce. The liking scores of color, taste, and overall liking were not different from the two types of fish sauce. Therefore, low sodium fish sauce substituted can be used to cook food instead of fish sauce containing fish.
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