Pleasantness in relation to difference threshold of NaCl in mashed potato

The potential for microwave technology and the ideal profile method to aid in salt reduction

This study was the first to evaluate the influence of the combination strategies of flavor addition and microwave-assisted thermal sterilization (MATS) processing for salt reduction implications. In freshly prepared mashed potatoes, a 30% and 50% salt reduction (w/w) in comparison to a 100% salt sample with three flavor variations (no additional flavor, garlic, and pepper) were investigated. Also, using the ideal profile method (IPM), the influence of MATS versus retort processing, in comparison to a freshly prepared sample, and flavor addition on mashed potato sensory properties and acceptance was investigated. Chemical characterization using the electronic tongue for nonvolatile compounds and headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS) for volatile analysis was completed. IPM revealed the ideal data were consistent at both the panel and consumer levels from a sensory and hedonic perspective. Results demonstrated the ideal mashed potato product would remain low in bitterness but have more intense pepper and potato aromas and flavors than the current samples evaluated. The salt level could be reduced by 50% while still maintaining flavor and overall acceptance in freshly prepared samples, but this was accompanied by a loss in saltiness intensity perception. The saltiness intensity was not different from the freshly prepared samples when processed via MATS but was different when processed by the retort. For chemical characterization, the electronic tongue showed a high discrimination index (>89%) and correlated highly (>0.8) with many sensory attributes. As salt concentration in the mashed potatoes decreased, the recovery of volatile compounds decreased. The present work contributes to the understanding of product reformulation for the purpose of salt reduction. PRACTICAL APPLICATION: Product developers need strategies to bring salt down to target levels while maintaining consumer acceptance. The combination strategies of flavor addition and MATS processing may allow for a new strategy to assist product developers in reaching salt reduction targets. Furthermore, developers should bear in mind that noticeable intensity differences may not alter the preference for the product. Thus, intensity differences that result in changes in acceptance should be the focus of quality insurance rather than utilizing just noticeable differences.

Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology

Replacement of NaCl with other salts is becoming increasingly common as part of a salt reduction strategy, but these salts may confer unwanted sensory changes. Therefore, the objective of this study was to determine the relationship between consumer perception and electronic tongue detection of different salts and their mixtures currently used in salt reduction. NaCl and replacement salts (KCl and CaCl₂ ) were identified, and using mixture design methodology, mixtures (n = 10) were prepared in aqueous solutions and validated in tomato soup. A potentiometric electronic tongue, panelists with orientation (n = 30), and a consumer panel (n = 94 - solutions; n = 100 - soups) were used to evaluate the samples. Significant differences were found between salt mixtures in solutions and soups by both panelists and consumers (P < 0.05). Electronic tongue analysis showed a high discrimination index (D.I. = 96%) indicating distinct differences among the salt mixtures, and strong positive correlations (R² > 0.90) were found between sensory and electronic tongue data. Upon application of contour plots and desirability function analysis, an optimal replacement value was identified as one containing 96.4% NaCl, 1.6% KCl, and 2.0% CaCl₂ . Additional salt blends could be created to continue to reduce NaCl and increase the other two salts, for further potential health benefits, without significantly impacting predicted acceptance scores. Results from this study indicate the potential for the electronic tongue, sensory evaluation, and mixture design methodology to work together during product reformulations to achieve salt reduction targets. PRACTICAL APPLICATION: The results show that salt mixtures vary in perception and acceptance in different matrices, and thus should be evaluated on a product by product basis. With its ability to discriminate among various salts, the application of the electronic tongue could be useful for industry in the development of products with different salt formulations to reduce NaCl within processed foods. Additionally, mixture design can help find a predicted optimum mixture for the product under investigation.

Sodium Threshold in Model Reduced and Low Fat Oil-in-Water Emulsion Systems

Sodium and fat reduction in the diet are key factors in the nutrition management of hypertensive individuals. Several reduced and lower fat foods have higher amounts of sodium than their regular fat counterparts, which contradict sodium and fat reduction goals for hypertensive individuals. The objective of this research was to determine the threshold of sodium in a model reduced and low fat oil-in-water emulsion system analogous to salad dressings, so as to identify a reduction level of sodium that may not compromise consumer acceptability. Thirty panelists used the R-index by rating method to evaluate a model reduced fat emulsion system with 7 sodium concentrations (175, 200, 230, 265, 305, and 350 mg) and a model low fat emulsion system with 6 sodium concentrations (160, 170, 180, 190, and 200 mg). For both emulsion systems, 30 g servings of each concentration were presented to panelists. Panelists received 10 replicates of noise and signal samples for both fat levels. The group sodium threshold for the reduced and low fat emulsions was 241.11 and 183.56 mg, respectively. Results indicate saltiness perception is increased when fat content is decreased, and threshold for sodium in the reduced fat emulsion system is higher than the low fat emulsion system with lower fat content. Study findings show opportunities for sodium reduction in reduced and low fat food emulsion systems, particularly additional reductions of sodium without consumer detection.

PRACTICAL APPLICATION

Study results demonstrated sodium difference thresholds for the reduced and low fat emulsions were at levels lower than the mean sodium content found in comparable processed food emulsion systems. Results indicate sodium content can potentially be decreased in reduced and lower fat food emulsion systems without consumer detection. Having insight for where consumers are able to detect a difference in sodium levels within reduced and low fat food systems can contribute to a successful reduction of sodium in reduced and lower fat food systems and benefit individuals requiring reductions of sodium and fat in processed food systems.