Optimum Level of Salt in French‐Type Bread. Influence of Income Status, Salt Level in Daily Bread Consumption, and Test Location

Abstract

The objectives of the present study were to measure the ideal salt concentration in French-type bread among Argentine consumers in a home-usage-test (HUT) considering income status and salt content of daily bread consumption as covariables, and to compare the ideal salt concentrations measured in a HUT and a central-location test (CLT). For the HUT, 420 consumers each received a sample of bread with a single salt concentration, and for the CLT, 100 consumers each received 7 samples with different salt concentrations. For each sample, consumers responded if they found the bread "not-salty-enough,""okay," or "too-salty." Neither income level nor salt content of daily bread influenced probability of rejection. The optimum sodium concentrations (milligrams per 100 g of bread dry basis) +/- 95% confidence limits for the HUT and CLT were 980 +/- 74 and 1157 +/- 87, respectively. These values are substantially higher than 628, the mean sodium content of the bread sampled from the bakery shops where consumers bought their daily bread.

Sensory cut-off point obtained from survival analysis statistics

“…Another example of survival analysis is found in Sosa et al (2008) who estimated the optimum concentration of salt in French-type bread from a consumer's perspective. They prepared samples of bread with 0.6, 1.2, 1.8, 2.4, 3.0, 3.6, and 4.2 g sodium chloride per 100 g of flour.…”

Number of consumers necessary for survival analysis estimations based on each consumer evaluating a single sample

“…Thus, a Weibull distribution was chosen for the present simulation calculations. The failure function of a Weibull distribution is given by: considered (Ares et al, 2006;Giménez, Ares, & Gámbaro, 2008b;Lareo et al, 2009;Sosa et al, 2008;Torrieri, Di Mónaco, Cavella, & Masi, 2008). The average of the total 25 r values was 0.41, with minimum and maximum values of 0.17 and 0.77, respectively.…”

“…This type of data is known as current-status data (CSD) in survival analysis statistics. Sosa et al (2008), in another application of CSD, measured the optimum level of salt in French-type bread in a home-use test. Each consumer received approximately 300 g of bread of a single salt concentration and evaluated its salt level during consumption over lunch.…”

“…Each consumer received approximately 300 g of bread of a single salt concentration and evaluated its salt level during consumption over lunch. In the lettuce study (Araneda et al, 2008) 50 consumers for each of 6 storage times were used, that is a total of 300 consumers; in the bread study (Sosa et al, 2008) 60 consumers for each of 7 salt concentrations were used, that is a total of 420 consumers. Although shelf-life and optimum concentration confidence intervals were reasonable, there was no systematic criterion in the choice of the number of consumers.…”

Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters

“…It is estimated that one unit of French bread of 50 g has approximately 320 mg of sodium (Sosa et al, 2008), being this single unit responsible for 15% of the daily sodium intake recommended by the World Health Drganization (2007), making this food a major contributor to the sodium intake in many countries (Dötsch et al, 2009;Bolhuis et al, 2011).…”