Consumers' heterogeneity towards salt reduction : Insights from a case study with white rice

Dublin Core

Título

Consumers' heterogeneity towards salt reduction : Insights from a case study with white rice

Tema

COMPORTAMIENTO DEL CONSUMIDOR
ARROZ
REDUCCION DE SAL
BIBLIOGRAFIA NACIONAL QUIMICA

Abstract

In the current context of increasing worldwide concern about the prevalence of health problems related to high sodium intake, reducing the sodium content of food products has been identified as a cost-effective strategy to improve public health. The present work was aimed to assess the effect of salt reduction on consumers' perception, using white rice as case study. Particular emphasis was put on exploring individual differences in consumers' reaction towards salt reduction. A preliminary study, using a trained panel, was conducted to determine the difference threshold for salt in rice. The consumer study involved 156 consumers and encompassed three parts. First, consumers were presented with a 150 g portion of cooked rice prepared without added salt and were asked to indicate how much salt they would add to it (without tasting). Then, they were presented with six white rice samples differing in their salt content and were asked to indicate their overall liking using a 9-point hedonic scale, to asses adequacy of saltiness intensity using a 5-point just-about-right scale, and to indicate whether they would add salt to the rice. Finally, consumers completed a short survey about their salt consumption habits, interest in health and socio-demographic profile. As expected, results revealed large heterogeneity in consumers' hedonic reaction towards salt reduction: two consumer segments with different hedonic reaction were identified. Both consumer segments also differed in their hedonic sensitivity and tolerance to salt reduction in rice. Significant differences between consumer segments were found in their salt consumption habits, in particular related to salt addition to food, and also in their interest in reducing salt intake. These results suggest that eating habits might play a major role in shaping our preferences, highlighting the potential of gradual salt reduction as a strategy for reducing sodium intake.

Autor

Gimenez, Ana
Alcaire, Florencia

Fuente

Food Research International v. 121, 2019. -- p. 48-56

Editor

Elsevier

Fecha

2019

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)

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.2019.03.007

Document Item Type Metadata

Original Format

PDF
Fecha de agregación
July 17, 2019
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
Etiquetas
, ,
Citación
Antúnez, Lucia, “Consumers' heterogeneity towards salt reduction : Insights from a case study with white rice,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed October 25, 2020, http://riquim.fq.edu.uy/items/show/5783.
Archivos