Document Detail

Ham Particle Size Influences Saltiness Perception in Flans.
MedLine Citation:
PMID:  24621087     Owner:  NLM     Status:  Publisher    
One major issue of the food industry is reducing sodium content while maintaining food acceptability and liking. Despite extensive research in this field, little has been published on real complex food products. The aim of this study was to investigate whether the size of particles, a parameter easily adjusted in food processing, could influence the salty taste of low-salt food product. We thus evaluated the effect of ham particle sizes (4 levels, including a zero level) on salt perception and the consumer liking of flans varying in their overall salt concentrations (low- and high-salt content). Two consumer panels, composed of 107 and 77 subjects, rated, respectively, the saltiness of and liking for the developed flans (8 samples). The outcomes of this study indicated first, that the addition of ham to flans increased the salty taste perception and second, that a decrease in ham particle size (ground ham) increased the perceived saltiness. Moreover, low- and high-salt flans were equally liked, demonstrating that food manufacturers could reduce the salt contents (here, by over 15%) while maintaining consumer acceptability through the manipulation of the size of the salt-providing particles.
M Emorine; C Septier; T Thomas-Danguin; C Salles
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-3-12
Journal Detail:
Title:  Journal of food science     Volume:  -     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2014 Mar 
Date Detail:
Created Date:  2014-3-13     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Published 2014. This article is a U.S. Government work and is in the public domain in the USA.
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