Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception
نویسندگان
چکیده
منابع مشابه
In vivo sodium release and saltiness perception in solid lipoprotein matrices. 1. Effect of composition and texture.
Reducing the sodium content in foods is complex because of their multidimensional sensory characteristics and the multifunctionality of sodium chloride. The aim of this study was to elucidate how food composition may influence in-mouth sodium release and saltiness perception. Lipoprotein matrices (LPM) were produced using milk constituents and characterized by means of rheological measurements,...
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This study aimed to investigate the relationships between sodium release, saltiness, and oral parameters during the eating of lipoprotein matrices (LPM). Sodium release and saltiness relative to 10 LPM were recorded during normal mastication by five subjects with differing oral parameters (chewing efficiency and salivary flow rate). The LPM samples varied in composition (dry matter, fat, salt, ...
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Chronic rinsing with chlorhexidine, an oral-antiseptic, has been shown to decrease the saltiness of NaCl and the bitterness of quinine. The effect of acute chlorhexidine on taste has not been investigated. The purpose of the present study was to examine the effect of acute chlorhexidine rinses on taste intensity and quality of 11 stimuli representing sweet, salt, sour, bitter and savory. All st...
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ژورنال
عنوان ژورنال: Trends in Food Science & Technology
سال: 2013
ISSN: 0924-2244
DOI: 10.1016/j.tifs.2012.08.005