Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer

Selani, Miriam Mabel; Ramos, Paulo Henrique Bertucci; Patinho, Iliani; França, Fabiana Mantovani Gomes; Harada-Padermo, Samara dos Santos; Contreras-Castillo, Carmen J.; Saldaña, Erick

doi:10.1016/j.meatsci.2021.108720

Cited by 9 publications

(6 citation statements)

References 40 publications

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“…Despite the fact that the FAO and the WHO have declared it to be safe, a study found that more than 60% of people in the United States avoided or reduced their consumption of MSG-containing foods [ 7 ]. In addition, Selani et al [ 8 ] discovered that consumers rated burgers containing MSG as unhealthy, artificial, and additive, compared to burgers containing mushroom-flavored enhancer, which were rated positively. Given the widespread disapproval of MSG use, using mushrooms as a natural flavor enhancer to minimize salt in meals could satiate customers’ cravings for savory and healthy foods [ 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder

Hiranpradith

Therdthai

Soontrunnarudrungsri

2023

Foods

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Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating. According to the E-tongue results, the addition of 0.2–0.8% SGM produced a different taste in the soup compared to the addition of salt, and the addition of 0.2–0.8% SGM yielded a similar taste to the addition of 0.4–0.6% MSG in a plain, clear soup. In flavored soup, SGM at a high concentration had a taste-enhancing impact comparable to 0.4% MSG, whereas SGM at a low concentration had no taste-enhancing effect. The flavored soups containing 0.4 or 0.8% SGM consisted of two umami 5′-nucleotides: adenosine 5′-monophosphate (5′-AMP) and guanosine 5′-monophosphate (5′-GMP); however, inosine 5′-monophosphate (5′-IMP) was not detected. The major umami amino acids were glutamic acid, aspartic acid, and arginine. Microwave heating increased the salinity and total nucleotides and could maintain the umami amino acids, whereas aspartic acid (one of the umami amino acids) was reduced by 8.23% after steaming under high pressure. Thus, after microwave heating and steaming under high pressure, the equivalent umami concentration was reduced by 43.11 and 44.53%, respectively. In conclusion, the addition of SGM and volumetric heating using microwaves could be an alternative method for reducing the amount of salt in soup by increasing the umami taste intensity and salinity.

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Section: Introductionmentioning

confidence: 99%

Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder

Hiranpradith

Therdthai

Soontrunnarudrungsri

2023

Foods

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“…These five attributes, out of a total of 23, were responsible for 30.4% of the relative weight (RW%) of the planned quality. The attribute 4.1, offering clear information about the product on the label, was increasingly required by consumers who were interested in knowing about processing techniques and food composition [24] , in addition to the clean label helping to choose healthier products [25] . The affordable price attribute was considered with average SA because the team understood that, even if the price to be fixed was above the market, it was possible to use the favorable benefit/cost ratio as a strategy associated with the concept of healthiness and practicality, thus establishing a differential in relation to traditional products.…”

Section: Resultsmentioning

confidence: 99%

Technical requirements of a convenience food to meet the demands of a customer segment

Cardi Peccinelli,

Libório Romanelli,

Ferreira de Souza Vieira

et al. 2023

quaestum

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Meeting customer needs is a step towards achieving the success of a product or service. As dynamic lifestyles have been taking place in society, the demands regarding food have changed, and the easiness of preparation and healthiness have become demanded by a segment of customers. Convenience foods are examples to fulfill these changes and stand out for their practicality, but with reservations about healthiness. Considering these new demands and the importance of incorporating customer needs into the product, this study aimed at defining the technical characteristics of an instant noodles that meets consumer demands in terms of practicality and healthiness using the quality function deployment method. A questionnaire was developed and applied to a group of target customers with higher acceptability and receptivity to this type of product. This group was chosen through factorial and cluster analysis. The technical requirement that most impacted customer needs was the amount of protein (mushroom), which met the health requirement, but had a strong influence on the final price of the product.

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“…As the significant changes are being made to food products (Regan et al ., 2017; Silva‐Santos et al ., 2022), it is important to see how this is affecting consumer perception of products and identify if they are interested in salt‐reduced products. Many studies have used scales to identify consumers' attitudes (Cheikh Ismail et al ., 2022; Selani et al ., 2022; Grummon et al ., 2023). This study wanted to build on these studies by using open‐ended questions and word association tasks to evaluate consumers' opinion towards salt.…”

Section: Introductionmentioning

confidence: 99%

Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks

Dabas,

Gorman,

LeBlanc

et al. 2023

Int J of Food Sci Tech

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SummaryObesity and obesity‐related illness have become an increasingly prevalent problem in Canada and around the globe. Due to this situation, consumers’ attitudes toward salt use have changed. The objective of this study was to investigate individuals' attitudes toward salt use and identify if they are choosing to reduce salt in their diet using unrestrictive questions. A convenience sample of 193 participants, residing in Atlantic Canada were recruited. Word association tasks were used to identify their attitudes towards salt‐reduced foods and high‐salt food products. Furthermore, an open‐ended comment question was used to identify consumers’ salt reduction strategies. Participants considered salt‐reduced foods to be healthy and specifically indicated that they help to reduce blood pressure. However, they also considered them to be bland and lack flavour. The participants identified that they believed processed foods to be high in salt, especially processed meats. The majority of participants (70% of the overall population; 89% of older adults above 65 years of age) said they are trying to reduce their salt intake. The most frequently mentioned strategies for reducing salt and sodium intake were making homemade meals, purchasing low‐salt and sodium‐labelled foods, reading nutrition fact labels, and removing saltshakers from their table at home.

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Consumer's perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer

Cited by 9 publications

References 40 publications

Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder

Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder

Technical requirements of a convenience food to meet the demands of a customer segment

Do not be salty: an analysis of consumers' salt reduction strategies investigated using word association tasks

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