This study was conducted to establish a range of sodium reduction acceptable to consumers through collaboration between food and nutrition experts and franchise restaurants to reduce sodium in franchise restaurants. This study was conducted sequentially in 2018 using focus group interview and in-depth interview with experts, development of low-sodium pizza. Sodium content of low-sodium pizza was then analyzed along with preference evaluation of low-sodium pizza. Results of expert interviews showed that gradual sodium reduction was desirable. Sodium-reduced pizzas were manufactured using sauces and toppings that gradually reduced refined salt and soy sauce. Results of physicochemical analysis showed that sodium contents of pizzas were reduced by 5.3%, 7.9%, and 12.7% in the experimental groups P1, P2, and P3, respectively, compared to the control group (487.43 mg/100g). As a result of evaluating the intensity of pizza taste, saltiness and greasiness were lower in sodium-reduced pizza group, while sweetness and spiciness were higher. The preference and willingness to recommend sodium-reduced pizza were the highest for pizza with a 12.7% reduction. A 7-12% reduction in sodium in currently commercially available pizzas had no effect on taste preference. It is viewed positively by consumers. Thus, such reduction can be applied at a realistic level in franchise restaurants.

Abstract
서 론
연구 내용 및 방법
    1. 포커스그룹 인터뷰
    2. 심층인터뷰
    3. 저염 피자의 재료 및 제조
    4. 염도계를 이용한 염도 및 나트륨 함량 분석
    5. 이화학적 분석을 이용한 염도 및 나트륨 함량 분석
    6. 기호도 평가
    7. 통계처리
결과 및 고찰
    1. 포커스그룹 인터뷰
    2. 심층인터뷰
    3. 나트륨 함량 분석
    4. 나트륨 저감 피자의 맛 강도 평가
    5. 나트륨 저감 피자의 기호도 평가
    6. 나트륨 저감 피자의 구매 및 추천의사
요약 및 결론
References

• 남상명(숭의여자대학교 식품영양과 겸임교수) | Sang Myung Nam (Adjunct Professor, Dept. of Food & Nutrition, Soongeui Women’s University, Seoul 04628, Korea)
• 홍완수(상명대학교 식품영양학과 교수) | Wan Soo Hong (Professor, Dept. of Foodservice Management and Nutrition, Sangmyung University, Seoul 03016, Korea)
• 최승균(숭의여자대학교 식품영양과 조교수) | Seung Gyun Choi (Assistant Professor, Dept. of Food & Nutrition, Soongeui Women’s University, Seoul 04628, Korea) Corresponding author