Table 4

Comparison between instant noodles flavours according to whether or not it adheres to Pacific Salt Reduction Target (n=324)

CharacteristicsnPacific Salt Reduction TargetSalt (g/100 g)
Does not exceed (%)Exceed (%)P valueMean±SD
Flavour
 Chicken5523 (41.8)32 (58.2) 0.001*4.12±1.26
 Seafood3815 (39.5)23 (60.5)4.28±1.29
 Vegetable3117 (54.8)14 (45.2)3.78±1.36
 Curry2818 (64.3)10 (35.7)3.88±1.47
 Spicy2313 (56.5)10 (43.5)4.18±1.32
 Pork213 (14.3)18 (85.7)5.24±1.62
 Tom Yam193 (15.8)16 (84.2)5.09±1.30
 Beef174 (23.5)13 (76.5)4.71±1.00
 Original108 (80.0)2 (20.0)2.87±1.50
Others
 Soto31 (33.3)2 (66.7)4.19±1.29
 Pepper21 (50.0)1 (50.0)3.35±1.83
 Satay21 (50.0)1 (50.0)4.79±1.53
 Cheese21 (50.0)1 (50.0)2.78±2.29
 Sesame Oil80 (0.0)8 (100.0)5.32±1.21
 Soya Sauce72 (28.6)5 (71.4)4.71±1.62
 Chilli54 (80.0)1 (20.0)4.12±1.70
 Sambal11 (100.0)0 (0.0)3.71±0.00
 Rendang22 (100.0)0 (0.0)2.81±0.00
 Laksa51 (20.0)4 (80.0)4.75 ±1.30
 Pad Kee Mao11 (100.0)0 (0.0)3.55±0.00
 Moo Nam Tok20 (0.0)2 (100.0)5.09±0.01
 Duck71 (14.3)6 (85.7)6.03±1.34
 Tom Saab20 (0.0)2 (100.0)8.06±0.50
 Yentafo10 (0.0)1 (100.0)6.83±0.00
 Korean Spices10 (0.0)1 (100.0)6.00±0.00
 Clear Soup20 (0.0)2 (100.0)7.54±3.21
 Lontong22 (100.0)0 (0.0)2.82±0.01
 Pad Thai11 (100.0)0 (0.0)3.11±0.00
 Miso21 (50.0)1 (50.0)4.25±1.59
 Kyushu Black10 (0.0)1 (100.0)4.59±0.00
 Tokyo Shoyu10 (0.0)1 (100.0)4.91±0.00
 Kimchi51 (20.0)4 (80.0)5.42±1.19
 Claypot40 (0.0)4 (100.0)4.57±0.21
 Abalone11 (100.0)0 (0.0)1.92±0.00
 Curry Laksa11 (100.0)0 (0.0)1.97±0.00
 Udon21 (50.0)1 (50.0)4.09±0.41
 Soup Spices11 (100.0)0 (0.0)0.91±0.00
 Asam Laksa31 (33.3)2 (66.7)4.16±2.91
 Japanese Style10 (0.0)1 (100.0)4.06±0.00
 Masala11 (100.0)0 (0.0)2.94±0.00
 Aglio Olio11 (100.0)0 (0.0)2.25±0.00
 Corn21 (50.0)1 (50.0)3.30±1.13
  • Bold indicates significant p value (<0.05).

  • 2 test.