Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability
| Autor: | Thierry Thomas-Danguin, Marion Emorine, Chantal Septier, Christian Salles |
|---|---|
| Přispěvatelé: | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ) |
| Rok vydání: | 2013 |
| Předmět: |
chemistry.chemical_classification
liking Taste Food industry business.industry Chemistry [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition digestive oral and skin physiology Salt reduction food and beverages Salt (chemistry) layered food products Snack food Consumer panels taste enhancement Food processing heterogeneous tastant distribution Food science salt reduction business [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Food Research International Food Research International, Elsevier, 2013, 51 (2), pp.641-647. ⟨10.1016/j.foodres.2013.01.006⟩ Food Research International, Elsevier, 2013, 51 (2), pp.641-647. 〈10.1016/j.foodres.2013.01.006〉 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2013.01.006 |
| Popis: | clef UT: 000318667000026; International audience; Abstract Health issues have led worldwide organisations to encourage the food industry to reduce salt in processed foods. Therefore, different strategies for salt reduction have been investigated. Here, the effect of heterogeneous salt distribution on saltiness perception intensity was assessed to compensate for salt reduction in snack foods. Two models of hot-served baked foods were developed. One model is made of two layers that vary in composition (cream-based and cereal-based layers) and salt (NaCl) concentration; the other one is made of four cream-based layers that vary in salt concentrations. Consumer panels rated the saltiness intensity for each product and their liking for the four-layer products only. A significant enhancement of saltiness was observed in samples with a heterogeneous salt distribution for both types of snacks. In the bi-layer products, salt perception was more dependent on the salt concentration in the cream-based layer than in the cereal-based layer. Moreover, a large contrast in the salt concentrations was required to enhance salt perception for the four-layer products. Our results show that heterogeneous salt distribution is a powerful strategy to compensate for salt reduction in foods and to design healthier products while optimising taste. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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