Consumer perception of salt-reduced breads : Comparison of single and two-bites evaluation

Dublin Core

Título

Consumer perception of salt-reduced breads : Comparison of single and two-bites evaluation

Tema

PAN
SAL
COMPORTAMIENTO DEL CONSUMIDOR
BIBLIOGRAFIA NACIONAL QUIMICA
2017

Abstract

Salt-reduction in processed products has been proposed as a high-impact intervention for reducing the sodium intake at population level. A major limitation for this approach is its potential negative impact on the sensory characteristics of products. The current practice in sensory and consumer science involves single sip/bite evaluations, which may not properly reflect the sensory experience that occurs during product consumption. In this context, the aim of the present work was to compare single and two bite evaluations of consumer sensory and hedonic perception of salt-reduced breads. Five studies with a total of 499 consumers were carried out, in which overall-liking scores of five salt-reduced bread samples were collected after the first and the second bite evaluation. In one of the studies consumers also answered a CATA (check-all-that-apply) question after the first and the second bite. Neither bite nor the interaction between samples and bite had a significant effect on hedonic scores. However, when hedonic scores were analysed separately for each bite, the overall liking scores from the second bite evaluation better reflected differences among samples according to their salt content in two of the five studies. The sensory characterization of the samples did not largely vary between the first and the second bite. Results suggest that consumers' perception of salt reduced bread samples did not largely vary between a single and a two bites evaluation. Further research is warranted in this regard, in particular considering more complex products.

Autor

Antúnez, Lucía.
Alcaire, Florencia.
Vidal, Leticia.

Fuente

Food Research International v. 100, 2017. -- p. 254-259

Editor

Elsevier

Fecha

2017

Derechos

Información sobre Derechos de Autor

(Por favor lea este aviso antes de abrir los documentos u objetos)

La legislación uruguaya protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)

ADVERTENCIA - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.

Formato

PDF

Idioma

Inglés

Tipo

Artículo

Identificador

DOI: 10.1016/j.foodres.2017.07.014

Document Item Type Metadata

Original Format

PDF
Fecha de agregación
January 3, 2018
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
Etiquetas
, ,
Citación
Antúnez, Lucía., “Consumer perception of salt-reduced breads : Comparison of single and two-bites evaluation,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed January 21, 2018, http://riquim.fq.edu.uy/items/show/4813.
Archivos