The effect of Salicornia europaea L. as salt substitute on some quality and sensory characteristic of Doogh

Salicornia is a genus of succulent, halophyte (salt tolerant) flowering plants, which is rich in dietary fiber and bioactive compounds. This plant has a strong salty taste, so can be used as an alternative to salt even on the table. Due to the effect of high salt intake on hypertension and vascular dysfunction, therefore the effect of Salicornia as salt substitute on some quality and sensory properties of Doogh was investigated.Treatments included the rate of Salicornia: salt in 5 levels of 0:0.8, 0.4:0.4, 0.8:0, 1:0 and 1.5:0%. The statistical analysis of the data showed that with increasing Salicornia powder, the acidity, dry matter, ash and salt content of Doogh increased and the pH and moisture content,decreased significantly (p<0.05). For instance, sample containing 1.5% Salicorniaowed the highest dry matter and the lowest moisture content. But by reducing the amount of salt, ash and salt content decreased (p<0.05).Also in samples containing no salt, with increasing Salicornia, the ash and saltcontent increased. The result of microbial count showed that the number of yeasts increased by increasing the amount of Salicornia till 1 %, then decreased with increasing the amount of Salicorniatill 1.5% significantly(p<0.05).The result of sensory evaluation showed that by decreasing the amount of salt and increasing the amount of Salicornia, sensory evaluation score decreased significantly(p<0.05). According to the results of this study, using 0.4% salt and 0.4% Salicornia and afterward 0.8% of Salicornia with no salt, in the preparation of Doogh is recommended.