Search results for "salt perception"

Salt release and perception in model cheeses are influenced by salt/fat contents, microstructure and salt mobility

2013

Introduction and objectivesThe health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients such as aroma compounds. This study consisted in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of sodium chloride, masticatory behaviour and saltiness perception.MethodologySix model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological properties were analysed using uniaxial compression tests. Microstructure and homogeneity…