Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Kuhar, Ales; Korošec, Mojca; Bolha, Anja; Pravst, Igor; Hristov, Hristo

doi:10.3390/foods9091172

Cited by 13 publications

(21 citation statements)

References 91 publications

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“…This suggests that, overall, consumers like a lower level of sodium in their multigrain bread as much as a multigrain bread without sodium reduction. Prior research has found 15% reducedsodium multigrain bread without additional reduction strategies to be liked significantly less than the nonreduced counterpart; in contrast, results from this study suggest incorporating MSG may mitigate palatability loss of reduced-sodium breads when added salt is limited in the recipe's formulation (Kuhar et al, 2020). Saltiness liking does not differ from the full sodium sample when up to 43% of sodium is reduced regardless of whether MSG is included, indicating saltiness liking is negatively impacted in multigrain breads only when a greater portion of sodium is reduced from the formulation.…”

Section: Consumer Acceptance For Breads With Different Levels Of Sodi...contrasting

confidence: 81%

Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking

Dunteman

Lee

2022

Journal of Food Science

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Chronic consumption of sodium in quantities exceeding recommendations has led to sodium being designated as a nutrient of health concern for overconsumption. As a result of the prevalence of sodium overconsumption, the Food and Drug Administration (FDA) released voluntary sodium reduction goals for a wide variety of products on both short‐ and long‐term timespans. As food palatability may decrease when sodium is reduced, flavor enhancers such as monosodium glutamate (MSG) may provide a promising solution to mitigate such palatability loss. The objective of this research was to investigate consumer acceptance of white and multigrain breads with either a 43% or 60% reduction in sodium content and with and without MSG as well as to investigate the influence of information on consumer acceptance of these breads under blind, informed, and informed with education conditions. Seventy‐eight frequent bread consumers participated in the evaluations. A significant difference was evidenced across breads with different levels of sodium content and MSG status, although no difference was seen across the different evaluation conditions. Consumer segmentation found multiple consumer clusters showing different liking patterns of the bread treatments for both white and multigrain breads. Breads with sodium content set at the FDA's long‐term goal with and without MSG were liked no differently in nearly all attributes evaluated than the full‐sodium bread demonstrating the feasibility of producing acceptable reduced‐sodium breads. Future research characterizing the predominant sensory attributes of full‐sodium and reduced‐sodium breads with and without MSG would be valuable for identifying the drivers of liking in such products. Practical Application: The findings of our study suggest that consumer liking of reduced sodium white and multigrain breads could be improved with the addition of monosodium glutamate. Increasing the acceptance of reduced sodium food products could help to reduce the risk of hypertension and subsequently heart attacks and stroke for the American population.

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Section: Consumer Acceptance For Breads With Different Levels Of Sodi...contrasting

confidence: 81%

Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking

Dunteman

Lee

2022

Journal of Food Science

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“…The intention of purchase of green shoots was correlated with the overall impression (Spearman correlation = .483, n = 35, p < .01) but none of these attributes was significantly correlated with saltiness. This may indicate that the public awareness on the relation between dietary salt and cardiovascular disease makes saltiness a less valued attribute (Kuhar, Korošec, Bolha, Pravst, & Hristov, 2020;Lopes, Cavaleiro, & Ramos, 2017). Other characteristics, like colour, succulence and crispness, and the presence of solutes associated with the UMAMI taste (Guerreiro et al, 2018) may significantly contribute to the overall pleasant perception of S. ramosissima shoots in mixed salads and the intention of purchase.…”

Section: Discussionmentioning

confidence: 99%

From the saltpan to the plate: An evaluation of the use of the edible halophyteSalicornia ramosissimain catering

Cardoso

Silva

Patinha

et al. 2021

Annals of Applied Biology

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The halophyte species Salicornia ramosissima has long been consumed as food and is currently regarded as a high-value gourmet item. However, given that these plants grow in estuarine areas, often impacted by pollution, and are prone to the accumulation of ions, the risks associated with food borne pathogens or toxic metals has to be carefully considered. The objective of this work was to gather evidence that S. ramossissima harvested locally in an estuarine system (Ria de Aveiro, Portugal) can be safely consumed as a healthy and catering-amenable food. Fresh shoots, taken as green vegetables, and dried powdered shoots (green salt) intended as seasoning, were analysed for total aerobic bacteria, total coliforms, Escherichia coli, Bacillus cereus and fungi (yeasts and moulds). The nutritional profile and the concentration of macro and micro elements, including potential toxic elements, was also established.Fresh shoots and green salt were incorporated in catering meals (soup and a meat dish) and subjected to sensory analyses. The microbiological quality of fresh shoots and green salt was compliant with the guidelines for salad greens and herbs and spices, respectively. The nutritional and elemental profile revealed that fresh shoots have a high content in fibre and NaCl. From the concentration of Na determined in green salt, a daily dose of 7 g was estimated as corresponding to the recommended daily dietary intake Na. None of the other elements was present in concentrations that could exceed the dietary intake limits. In the sensory tests, fresh shoots were well accepted as salad greens but green salt, used as seasoning, was considered as insufficient in terms of saltiness and does not completely substitute cooking salt. The results confirm the nutritional and sensory value of S. ramossisima and represent a promising prospect for the incorporation of locally harvested or crop cultivated plants in catering meals.

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“…As a whole, the authors concluded that the salt-reduced breads were well-accepted by children. Kuhar et al (2020) assessed how salt content influences consumer' liking and saltiness perception in white and multigrain breads. Treatments evaluated include a control with salt content based on Slovenia's national average in bread, a reduced treatment with International Journal of Food Science and Technology 2021 15% less salt than the control and an increased treatment with 10% greater salt than the control.…”

Section: Reduction Of Saltmentioning

confidence: 99%

Sodium reduction technologies applied to bread products and their impact on sensory properties: a review

Dunteman

Yang

McKenzie

et al. 2021

Int J of Food Sci Tech

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Chronic overconsumption of sodium has led to its designation as a nutrient of public health concern. While the current adequate intake (AI) of sodium is set at 1.5 g per day, the average daily intake for Americans ages one and up is currently above 3.5 g, leading to an increased risk of health conditions such as hypertension and cardiovascular disease (CVD). Due to the prevalence of daily bread consumption and the moderately high sodium content that accompanies it, bread has become a major contributor to dietary sodium intake. Still people seem to associate foods higher in sodium content, such as processed meats and frozen foods, as the main way to limit sodium consumption, and therefore, overlook the contribution made by regularly consuming bread. This review focuses on recent research detailing methods that are being implemented in attempts to reduce the sodium content of bread products. Included literature examined the perspective of sensory feasibility and on identifying gaps in knowledge surrounding viable strategies for producing reduced-sodium breads. Sodium reduction technologies discussed include methods in the areas of salt removal, physical modification, salt replacement and flavour modification.

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Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study

Cited by 13 publications

References 91 publications

Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking

Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking

From the saltpan to the plate: An evaluation of the use of the edible halophyteSalicornia ramosissimain catering

Sodium reduction technologies applied to bread products and their impact on sensory properties: a review

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