Publications by authors named "Helena Tomic-Obrdalj"
Article Synopsis
- - The study investigates the impact of table salt and a potassium-sodium salt substitute on the acceptance of cruciferous vegetables, which are often disliked due to their bitterness.
- - 261 adults evaluated their taste preferences and the sensory qualities of meals made with the two types of salt, revealing that a low concentration of the salt substitute improved overall meal preference without affecting bitterness.
- - Findings indicate that individuals who prefer salty flavors may be more sensitive to bitterness but still find the meals acceptable; further research is needed to optimize salt substitute concentrations for better vegetable acceptance in diets.
The aim of this study was to evaluate Croatian pepper seed varieties ( and ) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper ( L.
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