Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo

Oliveira, Aline Silva de; Dantas, Natalie Marinho; Pinto-e-Silva, Maria Elisabeth Machado

doi:10.1080/15428052.2018.1507857

Cited by 5 publications

(4 citation statements)

References 38 publications

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“…Studies about low-salt preparations acceptance can guide food services and food producers about the amount of salt to be used (Dliveira et al, 2018). Chefs who understand umami taste realized that umami keeps the palatability of dishes even though the concentration of salt is lower than usual (Ninomiya, 2015).…”

Section: Introductionmentioning

confidence: 99%

Are foods naturally rich in glutamic acid an alternative to sodium reduction?

et al. 2020

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Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich ingredients in recipes was done. Recipes were developed, aiming good sensory acceptance; their salt content was estimated by using TACD and USDA's food composition table. They were later submitted to sensory analysis, in which was applied 9-point hedonic scale (global acceptance and flavor), and linear scale of 10 cm (salt intensity). Data was analyzed by ANDVA and Tukey Test (p < 0.05) with software FOZZ Biosystemes. Herbs pie samples with parmesan cheese had better acceptance and salt intensity was perceived as moderate. Bruschetta samples, with tomatoes, were well accepted regardless the presence of refined salt or herbs; and had a harmonious salt intensity perception. Salt intensity was considered adequate on chicken stroganoff samples while champignon mushrooms provided better global acceptance. All samples had 50-60% less salt than traditional recipes. Ongredients naturally rich in glutamic acid (parmesan cheese, tomatoes and mushrooms) are good for strategies of sodium content reduction in culinary preparations, without reduce sensorial acceptance.

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Section: Introductionmentioning

confidence: 99%

Are foods naturally rich in glutamic acid an alternative to sodium reduction?

et al. 2020

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“…Alimentos processados tem maior teor de sódio, açucares de adição, gordura saturada que aqueles minimamente processados ou consumidos fora de casa. Desde 2015 a organização mundial de saúde tem proposto metas de redução para adição de açucares, edulcorante e sódio na indústria (22).…”

Section: As Características Da Dieta Na Contemporaneidadeunclassified

Alterações de reconhecimento do gosto e a experiência alimentar em pacientes com câncer recebendo quimioterapia com derivados de platina

Sicchieri¹

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“…Consumers of a food service can get used to the amount of salt provided (A. S. Oliveira et al, 2018) and one of the World Health Organization recommendations is the implementation of integrated education and communication strategies to raise awareness about the health risks and dietary sources of salt and ultimately change behaviour (WHO, 2016). Besides, efforts should be done to target the use of discretionary salt added by consumers during cooking and consumption (Nowson et al, 2015).…”

Section: Sensory Characterizationmentioning

confidence: 99%

“…A feasible strategy that could deal with this concern is to design studies based on gradual salt reduction, while studying affective responses ) and consumer's sensory hedonic perception (D. Oliveira, et al, 2018). A rapid sensory profiling technique, Check-allthat-apply (CATA) is a versatile multiple choice question format in which assessors are presented with food and a list of terms that they have to select which they consider appropriate (Ares;.…”

Section: Introductionmentioning

confidence: 99%

Avaliação sensorial de alimentos com redução de sódio: perspectivas de consumidores universitários

Dantas¹

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Introduction-The reduction of excessive sodium intake by populations is a concern that is part of the public health agenda worldwide. Countries like Brazil and Portugal have data that reveal the high sodium consumption in their populations, and studies to understand how consumers' perceptions and knowledge of sodium / salt reduction become relevant in this context. Objectives-Assess the sensory perception of salt reduction in culinary preparations from two Portuguese-speaking countries and investigate the salt-knowledge, attitudes and behaviors in university students. Methods-A cross-sectional study was conducted with consumers from two university restaurants in São Paulo (SP), Brazil and Oporto (PO), Portugal. Participants regarding an electronic questionnaire, through which sociodemographic data, information on routine, dietary perceptions and concerns, knowledge, attitudes and behavior (KAB) regarding salt intake were obtained. Descriptive analyzes, Pearson's chi-square test, bivariate and multivariate Poisson analysis and correspondence analysis were performed using the SPSS, STATA and XLSTAT tools. Sensory characterization of starter preparations (vegetable soups, OP) and main meals (ground meat and roasted potatoes, SP) from menus of the institutions' restaurants was carried out. The sodium content of the soup preparations of turnip greens, savoy cabbage and carrots (OP), ground beef and roasted potatoes (SP) was determined with the usual amount of salt and reductions of up to 35% by flame photometry methods (OP) and optical emission spectrometry with inductively coupled plasma (SP). Participants were Check-All-Apply testicles (CATA); affective testicles of acceptance, by means of a hedonic scale of 9 points, and intensity of salty taste, by means of a 10 cm unstructured scale containing "much" and "little" salty at the ends. Descriptive statistical analyzes, Shapiro-Wilk tests, Kruskal Wallis, Cochran's Q, penalty and correspondence analysis were advanced by the XLSTAT software. Results-151 university students from OP and 309 from SP agreed to participate in the study and answer the electronic questionnaire; 107 of OP and 177 of SP responded to sensory tests. It was verified in the public of university students the presence of risk behavior / attitudes towards excessive sodium / salt intake, such as the lack of interest in reducing dietary salt, the use of table salt, in addition to low knowledge regarding recommendations. In both groups, SUMÁRIO

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Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo

Cited by 5 publications

References 38 publications

Are foods naturally rich in glutamic acid an alternative to sodium reduction?

Are foods naturally rich in glutamic acid an alternative to sodium reduction?

Alterações de reconhecimento do gosto e a experiência alimentar em pacientes com câncer recebendo quimioterapia com derivados de platina

Avaliação sensorial de alimentos com redução de sódio: perspectivas de consumidores universitários

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