| Autor: |
Cerrato Rodriguez, Wilfredo Alejandro, Torrico, Damir Dennis, Osorio, Luis Fernando, Cardona, Jorge, Prinyawiwatkul, Witoon |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; Oct2017, Vol. 52 Issue 10, p2138-2147, 10p |
| Abstrakt: |
Associations of sodium intake with heart-related problems are creating awareness towards reducing sodium. Potassium chloride ( KCl), a substitute for sodium chloride (NaCl), has the disadvantage of imparting bitterness at high concentrations. We evaluated physical characteristics, taste perception and purchase intent of KCl and NaCl in oil-in-water spreads/emulsions composed by olive, rice bran and soya bean oils. Consumers ( N = 300) evaluated saltiness/bitterness of emulsions prepared with 65% oil, and NaCl (0.5% and 1.0%) or KCl (0.75% and 1.5%). Olive oil spreads (104.07-107.43 Pa s) had higher viscosity compared to other spreads (59.16-74.96 Pa s). Type of oil had significant effects on bitterness, overall taste liking and viscosity. Taste liking decreased due to bitterness of olive oil spreads (mean drop=1.72-2.43). Purchase intent was positively associated with saltiness and pH and increased with oil claims (increase = 1.3%-22.1%) compared to sodium claims (increase = 0.0%-12.9%). These findings are useful for understanding taste perception of emulsions. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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