Sensory acceptability, quality and purchase intent of potato chips with reduced salt (NaCl) concentrations
Damir Dennis Torrico, Nguyen Phuong-Thanh, Tianyu Li, Behannis Mena, Claudia Gonzalez Viejo, Sigfredo Fuentes, Frank R Dunshea
LWT-FOOD SCIENCE AND TECHNOLOGY | ELSEVIER SCIENCE BV | Published : 2019
High sodium intake is associated with increasing risks of cardiovascular diseases. This research evaluated sodium chloride (NaCl) reduction and potassium chloride (KCl) replacement on acceptability and quality of potato chips. Brine solutions of NaCl (5 to 1 g/100 mL) and NaCl/KCl (5/0 to 3/2 g/100 mL) were used for chips preparation. Two consumer studies were conducted. In Study 1, consumers (N = 65) evaluated acceptability of chips with decreasing levels of NaCl. In Study 2, consumers (N = 45) evaluated acceptability of chips with increasing levels of KCl. NaCl can be reduced up to 40% without affecting the overall liking of chips. KCl can replace up to 10% of NaCl without affecting taste ..View full abstract
Awarded by 2017 Early Career Researcher Grant Scheme from the University of Melbourne, Australia
Awarded by Australian Government through the Australian Research Council
This research was funded partially by the 2017 Early Career Researcher Grant Scheme from the University of Melbourne, Australia (603403) and the Australian Government through the Australian Research Council. IH120100053 "Unlocking the Food Value Chain: Australian industry transformation for ASEAN markets".