Salt Reduction: Translation of Consumer Expectations into Wishful Taste Product Attribute

Ranilović, Jasmina; Gajari, Davorka; Tomić-Obrdalj, Helena; Cvetković, Tanja; Barić, Irena Colić

doi:10.18178/ijfe.5.1.43-49

Cited by 4 publications

(3 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The World Health Organization (WHO, 2012) recommended that adults reduce their consumption of NaCl to less than 5 g NaCl/day or 2 g sodium/day. However, mean NaCl intake of most people worldwide is about 9–12 g/day (Ranilović et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

The use of salt substitutes to replace sodium chloride in food products: a review

Tan

Easa

2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Sodium chloride (NaCl) has a significant role in food's texture, shelf life, and flavour. The increasing consumption of foods with high amounts of NaCl leads to life-threatening pathologies. Salt reduction was a cost-effective strategy. Recent publications on sodium reductions were on fish products, seafoods, meat products, and Asian foods. However, there are no previous reviews on the application effects of salt substitutes (SS) on staple foods. This review article aimed to analyse current application of SS in food products, recent advancements to increase SS intake via food formulation, findings from published literature on various food products, and latest innovations to aid NaCl reduction approach. Approaches that are taken including NaCl reduction based on sensory acceptability of foods, replacing NaCl with low-sodium blends, and usage of flavour enhancers. The usage of cross-linking agents, hydrocolloids, and NaCl coating are innovations that reduce NaCl and maintain qualities of food products.

show abstract

Section: Introductionmentioning

confidence: 99%

The use of salt substitutes to replace sodium chloride in food products: a review

Tan

Easa

2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The most important salt substitute is KCl: it provides similar salty taste like NaCl, but with unpleasant bitter, chemical and metallic off-tastes. This can be successfully overcome with the addition of flavour enhancer (C epanec et al, 2017b) and promising results has been recently published relating KCl based innovative salt substitute application in soups (Ranilović et al, 2019). Other mineral salts have undesirable flavour that limit their use.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese

Lučan

Ranilović²,

Slačanac

et al. 2020

Mljekarstvo.com

Self Cite

View full text Add to dashboard Cite

The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P>0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance.

show abstract

“…Estudos com redução de sal alimentos e preparações culinárias têm sido promissores e identificados em arroz , estrogonofe de frango, bruschetta, torta de ervas , ensopado de frango (De Kock, Zandstra, Sayed, & Wentzel-Viljoen, 2016), pães Raffo et al, 2018), sopas Ranilović, Gajari, Tomić-Obrdalj, Cvetković, & Barić, 2019), além de alimentos processados como queijos, pizza, conservas, sopas prontas e produtos cárneos Jaenke et al, 2017;Kim, Samant, Seo, & Seo, 2015;Mueller, Koehler, & Scherf, 2016;.…”

Section: Introductionunclassified

Avaliação sensorial de alimentos com redução de sódio: perspectivas de consumidores universitários

Dantas¹

View full text Add to dashboard Cite

Introduction-The reduction of excessive sodium intake by populations is a concern that is part of the public health agenda worldwide. Countries like Brazil and Portugal have data that reveal the high sodium consumption in their populations, and studies to understand how consumers' perceptions and knowledge of sodium / salt reduction become relevant in this context. Objectives-Assess the sensory perception of salt reduction in culinary preparations from two Portuguese-speaking countries and investigate the salt-knowledge, attitudes and behaviors in university students. Methods-A cross-sectional study was conducted with consumers from two university restaurants in São Paulo (SP), Brazil and Oporto (PO), Portugal. Participants regarding an electronic questionnaire, through which sociodemographic data, information on routine, dietary perceptions and concerns, knowledge, attitudes and behavior (KAB) regarding salt intake were obtained. Descriptive analyzes, Pearson's chi-square test, bivariate and multivariate Poisson analysis and correspondence analysis were performed using the SPSS, STATA and XLSTAT tools. Sensory characterization of starter preparations (vegetable soups, OP) and main meals (ground meat and roasted potatoes, SP) from menus of the institutions' restaurants was carried out. The sodium content of the soup preparations of turnip greens, savoy cabbage and carrots (OP), ground beef and roasted potatoes (SP) was determined with the usual amount of salt and reductions of up to 35% by flame photometry methods (OP) and optical emission spectrometry with inductively coupled plasma (SP). Participants were Check-All-Apply testicles (CATA); affective testicles of acceptance, by means of a hedonic scale of 9 points, and intensity of salty taste, by means of a 10 cm unstructured scale containing "much" and "little" salty at the ends. Descriptive statistical analyzes, Shapiro-Wilk tests, Kruskal Wallis, Cochran's Q, penalty and correspondence analysis were advanced by the XLSTAT software. Results-151 university students from OP and 309 from SP agreed to participate in the study and answer the electronic questionnaire; 107 of OP and 177 of SP responded to sensory tests. It was verified in the public of university students the presence of risk behavior / attitudes towards excessive sodium / salt intake, such as the lack of interest in reducing dietary salt, the use of table salt, in addition to low knowledge regarding recommendations. In both groups, SUMÁRIO

show abstract

Salt Reduction: Translation of Consumer Expectations into Wishful Taste Product Attribute

Cited by 4 publications

References 17 publications

The use of salt substitutes to replace sodium chloride in food products: a review

The use of salt substitutes to replace sodium chloride in food products: a review

Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese

Avaliação sensorial de alimentos com redução de sódio: perspectivas de consumidores universitários

Contact Info

Product

Resources

About