Saltiness perception in white sauce formulations as tested in older adults

A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application

The diseases caused by excessive sodium intake derived from NaCl consumption have attracted widespread attention worldwide, and many researchers are committed to finding suitable ways to reduce sodium intake during the dietary process. Salt substitute is considered an effective way to reduce sodium intake by replacing all/part of NaCl in food without reducing the saltiness while minimizing the impact on the taste and acceptability of the food. Plant-derived natural ingredients are generally considered safe and reliable, and extensive research has shown that certain plant extracts or specific components are effective salt substitutes, which can also give food additional health benefits. However, these plant-derived salt substitutes (PSS) have not been systematically recognized by the public and have not been well adopted in the food industry. Therefore, a comprehensive review of PSS, including its material basis, flavor characteristics, and taste mechanism is helpful for a deeper understanding of PSS, accelerating its research and development, and promoting its application.

Identifying desirable attributes in dairy-rich breakfast and desserts for older adults

In the next decade, the US anticipates a rapid increase in the older adult population, who also face an increased risk for disease. To reduce this risk, research should explore increasing intake of nutrient-dense foods and prepared meals that include dairy foods and utilize novel food processing that better retain nutrients. This study identified attributes that older adults (age = 65+) desire in dairy-rich ready-to-eat breakfasts and desserts, two meals important in healthy aging. Two online choice-based conjoint analysis surveys were fielded (one for breakfast and one for dessert) to determine desirable attributes amongst respondents (breakfast n = 211; dessert n = 300). Breakfast concepts included protein source, primary ingredient, type of dairy, and health claim. Dessert concepts included primary flavor, primary sweetener, type of inclusion, and health claim. Breakfast results revealed the desirable attributes included "no meat" (utility value [UV] = 0.138), "eggs" (UV = 0.384), "cheese" (UV = 0.034), and "good source of fiber" (UV = 0.163). Two consumer clusters were identified with cluster 1 (n = 151) desiring "red meat" as the protein source and cluster 2 (n = 60) preferring "no meat." The majority of respondents (86%) indicated a willingness to consume foods processed with a novel technique. For the dessert meals, desirable attributes were "chocolate flavor" (UV = 0.638), "sugar" (UV = 0.859), "fruit inclusions" (UV = 0.522), and "heart-healthy" (UV = 0.453). Dessert consumer cluster 1 (n = 145) desired chocolate desserts sweetened with sugar, whereas cluster 2 (n = 155) desired vanilla desserts sweetened with honey. Participants who preferred oral manipulation of food via "smooshing" expressed a higher liking for desserts with no inclusions. These results provide insight for future product development for older adults involving dairy products or novel processing techniques. PRACTICAL APPLICATIONS: This study shows that both sensory attributes and health claims are important considerations when developing ready to eat meals for older adults. For breakfast, providing a vegetarian option is important while for desserts, both chocolate and vanilla remain popular options.

Techniques of incorporation of salty compounds, food matrix, and sodium behaviour and its effect over saltiness perception: an overview

The salty taste is usually associated with the positively charged ion sodium present in sodium chloride. Due to its relevance in the food industry, there have been several studies to determine how this ion behaves in various food matrices, or the use of techniques to improve saltiness perception to reduce the amount necessary for savoury food. Several databases were searched, and it was discovered that sodium can interact with the protein, modifying its mobility, as well as, other components of the food matrix, such as fat, that seem to interfere with saltiness perception, increasing or reducing it. Several techniques were used to identify the interaction between sodium and the food matrix, as well as sensory testing to determine the influence of different modification strategies to enhance the saltiness perception. Due to the multiple factors involved in the salty taste, understanding the effect of the technique to modify saltiness perception, the interaction of the matrix components of the food, and the sodium interaction with those components, can be of use in the developing process of foods with a reduction in the sodium content.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-023-05861-6.

Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations

This study employed a home-use test to explore the sensory perception and evoked emotions of older adults in the assessment of chicken pasta meals with different salt concentrations. Ready-to-eat (RTE) meals with three salt levels (100%, 75%, and 50%) and two treatments-with and without added herbs-were tested. Multiple sensory attributes and overall meal liking were evaluated by participants (n = 54; 60-86 years of age) with hedonic and just-about-right scores. Twenty-five food-evoked emotions were also tested. Sensory results suggested a 50% salt reduction is possible with minimal impact on the overall liking, while a 25% salt reduction did not affect the saltiness and flavor liking of the meals. Herb addition positively impacted the aroma, flavor, and spiciness liking of the meals. The emotions that differed (p < 0.05) among meals were active, aggressive, bored, calm, happy, and wild, with the meals with herbs added eliciting more positive emotions. A questionnaire elicited information about participants' interest in healthy eating, food technology neophobia, and picky behaviors to determine the influence of these factors on participants' salt consumption habits. Sensory acceptance data combined with questionnaires explored what influenced this group of older adults in their acceptance of and interest in RTE meals.