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Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability

Abstract : Abstract Health issues have led worldwide organisations to encourage the food industry to reduce salt in processed foods. Therefore, different strategies for salt reduction have been investigated. Here, the effect of heterogeneous salt distribution on saltiness perception intensity was assessed to compensate for salt reduction in snack foods. Two models of hot-served baked foods were developed. One model is made of two layers that vary in composition (cream-based and cereal-based layers) and salt (NaCl) concentration; the other one is made of four cream-based layers that vary in salt concentrations. Consumer panels rated the saltiness intensity for each product and their liking for the four-layer products only. A significant enhancement of saltiness was observed in samples with a heterogeneous salt distribution for both types of snacks. In the bi-layer products, salt perception was more dependent on the salt concentration in the cream-based layer than in the cereal-based layer. Moreover, a large contrast in the salt concentrations was required to enhance salt perception for the four-layer products. Our results show that heterogeneous salt distribution is a powerful strategy to compensate for salt reduction in foods and to design healthier products while optimising taste.
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Submitted on : Thursday, October 31, 2013 - 4:34:38 PM
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Marion Emorine, Chantal Septier, Thierry Thomas-Danguin, Christian Salles. Heterogeneous salt distribution in hot snacks enhances saltiness without loss of acceptability. Food Research International, Elsevier, 2013, 51 (2), pp.641-647. ⟨10.1016/j.foodres.2013.01.006⟩. ⟨hal-00879068⟩



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