Preference for Commercially Processed Dill Pickles in Relation to Sodium Chloride, Acid, and Texture

Authors

  • C. JAMES,

    1. Authors James is with the Dept. of Home Economics and Author Buescher is affiliated with the Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72701.
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  • R. BUESCHER

    1. Authors James is with the Dept. of Home Economics and Author Buescher is affiliated with the Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72701.
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ABSTRACT

Commercially processed dill pickles from 15 companies were evaluated for levels of NaCl, acetic acid, and texture by objective mcasurements and for preference by a consumer panel. Although differences in preference were significant, the concentrations of NaCl and acid, or the values of texture were not significantly related to these differences. The results indicated that NaCl in processed dill pickles could be reduced from present levels without affecting sensory preference for the product.

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