Search results for "réduction de sel dans l'aliment"
showing 2 items of 2 documents
Initial dominance of salty taste increases saltiness in heterogeneous food products
2012
In the worldwide context of healthy diet, a reduction of sodium intake is recommended. However, low-salt foods are poorly appreciated by consumers due to flavour drawbacks. Among the various strategies under investigation to compensate for salt reduction at a sensory level, the combination of aroma-taste interactions and tastants heterogeneous distribution is a promising one. This study aimed at examining the effectiveness of such a strategy throughout the full eating experience. To do so, Temporal Dominance of Sensation (TDS) was used to assess the saltiness enhancement in hot model snacks specifically designed to vary in salt and aroma distribution. According to an optimized experimental …
Heterogeneous salt distribution: A way to enhance saltiness without loss of acceptability
2012
Health authorities recommend a drastic reduction of salt content in food products. However, such reduction leads to a decrease in both saltiness and acceptability. In a series of experiments, we investigated a new strategy to compensate for salt reduction in food. We assessed the effect of heterogeneous salt distribution on saltiness enhancement, and food acceptability. First, we examined whether salt distribution could affect sodium perception in a salty baked food. This model food is composed of two layers: a cream-based and a cereal-based layer. Three salt levels were tested within each layer, according to a full factorial design. A panel of consumers (n=87) evaluated saltiness of each f…