Products
Tomato juice was made using a basic recipe of one part tomato
paste (ContadinaÒ, Del Monte Foods, San Francisco, CA) to four
parts distilled water, with enough sodium chloride (Fisher Scien-
tific, Fair Lawn, NJ) added to meet a specific sodium concentration.
Juice was refrigerated for no more than five days before being
served to subjects. Subjects were served four samples of tomato
juice at the taste test, ranging in sodium content from a concentra-
tion comparable to a commercially available juice (640 mg
sodium/237 ml juice), to a concentration low enough to meet
FDA low sodium guidelines (136 mg sodium/237 ml juice). The
two remaining samples were reduced in sodium by roughly 25%
and 50% from the highest sodium sample (472 mg and 304 mg
sodium/237 ml juice, respectively). The three samples with a salt
content reduced from the highest salt sample will be referred to
collectively as the ‘reduced salt samples’, and the sample contain-
ing 136 mg of sodium will be referred to as the ‘low sodium
sample’.
Products Tomato juice was made using a basic recipe of one part tomatopaste (ContadinaÒ, Del Monte Foods, San Francisco, CA) to fourparts distilled water, with enough sodium chloride (Fisher Scien-tific, Fair Lawn, NJ) added to meet a specific sodium concentration.Juice was refrigerated for no more than five days before beingserved to subjects. Subjects were served four samples of tomatojuice at the taste test, ranging in sodium content from a concentra-tion comparable to a commercially available juice (640 mgsodium/237 ml juice), to a concentration low enough to meetFDA low sodium guidelines (136 mg sodium/237 ml juice). Thetwo remaining samples were reduced in sodium by roughly 25%and 50% from the highest sodium sample (472 mg and 304 mgsodium/237 ml juice, respectively). The three samples with a saltcontent reduced from the highest salt sample will be referred tocollectively as the ‘reduced salt samples’, and the sample contain-ing 136 mg of sodium will be referred to as the ‘low sodiumsample’.
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