How much can sodium chloride be substituted for potassium chloride without affecting the sensory acceptance of cracker-type biscuits?

Araújo, Cirila Ionara Almeida; Sant'anna, Laudiane Justo; Moreira, Eduardo; Paula, Matheus Custódio de; Lúcia, Suzana Maria Della; Carvalho, R.; Saraiva, Sérgio Henriques; Lima, R. M. C.; Filho, Tarcísio Lima

doi:10.1016/j.foodres.2021.110798

Cited by 11 publications

(10 citation statements)

References 41 publications

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“…For the MHC segment (segment with the largest number of individuals, n = 148), the calculated CAT was 0.76% NaCl, and the HRT was 0.05% NaCl in the blind test. These results are similar to those obtained by Araújo et al (2021). Araújo et al (2021) also determined the hedonic thresholds for NaCl reduction in crackers, for a different team of 109 consumers, without performing the segmentation and without providing information (packaging).…”

Section: Discussionsupporting

confidence: 93%

“…The challenge of processed foods is to reduce sodium levels without affecting the product's sensory acceptance and ensure consumers will continue buying these reformulated products. Several studies have been designed for this purpose (Araújo et al, 2021, 2022; Guzek et al, 2017; Lima Filho et al, 2019, 2020; Lobo & Ferreira, 2021; Restrepo‐Molina et al, 2019). It has already been verified that there is a significant reduction in acceptance (CAT) from the 27.32% reduction in the sodium content in hamburgers (Lima Filho et al, 2019); of 69.7% in the sodium content in hamburgers, when 0.96% of garlic powder is added (Lima Filho et al, 2020); of 42% in sodium content in bread loaves (Lobo & Ferreira); and 60% in NaCl content in cracker‐type biscuits (Araújo et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…To estimate how much sodium can be reduced in foods without affecting acceptance (compromised acceptance threshold—CAT) and without resulting in sensory rejection (hedonic rejection threshold—HRT) by the consumer, the Hedonic Threshold Methodology can be used (Lima Filho et al, 2015, 2017, 2018, 2019). Although several studies are determining at which concentrations sodium reduction begins to reduce acceptance (CAT) and result in sensory rejection (HRT) of foods (Araújo et al, 2021, 2022; Lima Filho et al, 2019, 2020; Lobo & Ferreira, 2021); it is not yet known how the information on the packaging can affect the values of these thresholds for different consumer segments.…”

Section: Introductionmentioning

confidence: 99%

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Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers

Sant'anna

Araújo

Cornejo

et al. 2023

Journal of Sensory Studies

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The information present on packages of low‐sodium food can affect the different segment consumers' sensory and affective perceptions. The objective of the study was to investigate to which extent the package information on the reduction of sodium can reduce acceptance (compromised acceptance threshold—CAT) or cause rejection (hedonic rejection threshold—HRT) in different segments of salty crackers consumers. Consumers were segmented into little, medium, and great health concerns (GHC) using the Health Consciousness Scale, but only the two last groups were studied. Three trials were conducted: blind trial, with no information about the product; trial “Love your life!,” with package bringing information about sodium reduction, traffic light alerts and additional information “Love your life!”; and the trial “Great flavor,” with package similar to the previous trial, but with the additional information “Great flavor.” The hedonic thresholds were determined for each trial and for the medium and great health concern segments. Package information on the sodium reduction had no influence on CAT and HRT values for consumers expressing medium health concerns. However, the additional sentence “Great flavor” negatively influenced the CAT values of this segment. For consumers expressing GHC, the presence of the package allowed a more significant sodium chloride reduction without affecting the cracker sensory acceptance. For this segment, the package with the additional sentence “Great flavor” had the most significant favorable influence on the results. Therefore, for most of the population, food industries need not be afraid to report on the reduction of sodium on food labels.Practical applicationsHedonic threshold values are very useful for industries that intend to reduce the sodium CAT and without HRT of their products. In addition, the results of this study can help industries in the process of package development for low‐sodium products, allowing a more significant reduction of this ingredient without compromising the product's sensory acceptance or without resulting in rejection. Furthermore, it was demonstrated that there is adequate communication, regardless of whether the consumer segment has medium or GHC.

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers

Sant'anna

Araújo

Cornejo

et al. 2023

Journal of Sensory Studies

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“…On the other hand, the success of KCl‐based strategies were largely impacted negatively by its off flavor, as it was frequently noted as a negative factor to using it successfully by 10 participants. The concern of a negative impact to flavor is not an uncommon sentiment, as high replacement can lead to the perception of bitter and metallic sensations (Araújo et al., 2021; Braschi et al., 2009). Further, it could be considered negative in that it contributes a less salty taste than NaCl, it can impact texture and browning processes in certain foods, it can still be perceived as not clean label, and it is more expensive than other strategies such as salt removal.…”

Section: Resultsmentioning

confidence: 99%

A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews

Dunteman

Lee

2023

Journal of Food Science

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The high incidence of sodium overconsumption in the general population has led sodium reduction in commercial food products to become a topic of importance in the food industry. In order to bridge the gap between sodium reduction understanding in the food industry and academia, focus groups and individual interviews of food industry professionals were conducted. Sodium reduction and influence from external entities such as federal regulations and consumer insight were prominent in the nutritional concerns of food industry professionals. A large variety of sodium reduction strategies were introduced with discussion on the many factors that contribute to their potential for success. Flavor modification methods were most prevalent in the discussion, with particular focus on potassium chloride and incorporating umami taste. Factors that frequently positively contributed to a strategy's success include maintaining functionality and/or important sensory attributes, inexpensive to implement, and being perceived as clean label. Conversely, factors that negatively affect success include adversely impacting flavor, being considered not clean label, and high costs of implementation. Foods important for future sodium reduction varied widely, although those were largely products with high sodium density. Future efforts toward reducing sodium overconsumption and sodium content in the food supply fell into three categories: consumer‐focused, industry‐focused, and research‐focused. Of particular importance for future efforts included greater regulatory pressure and more consumer nutritional education. Findings suggest that future efforts to reduce the incidence of sodium overconsumption should be carried out through multiple avenues rather than focusing on the agency of consumers, the food industry, or research alone.

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“…The hedonic thresholds methodology (HTM), a sensory analysis technique, proposed and validated by Lima Filho, Minim, da Silva, Della Lucia, and Minim (2015); Lima Filho et al (2017, 2019); Lima Filho, Della Lucia, Minim, da Silva, and Minim (2018); Lima Filho, de Souza, Della Lucia, Minim, and Minim (2020) has been increasingly used to help reduce ingredients in foods that may be harmful to health, such as sugar (Gamba, Lima Filho, Torres, Della Lucia, & Minim, 2021; Lima Filho et al, 2015, 2017) and sodium (Lima Filho et al, 2019; Sant'anna et al, 2020), to replace ingredients, such as sodium chloride for potassium chloride (Araújo et al, 2021, 2022), or to help in the addition of beneficial ingredients in food, such as iron sulfate (FeSO 4 ) (Simiqueli et al, 2019). The HTM may assist in the development of a beet‐flavored smoothie yogurt, by allowing the understanding of consumer acceptance concerning such a product, since it has beet as an ingredient, which is not always accepted well because of its earthy aroma and taste.…”

Section: Introductionmentioning

confidence: 99%

Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt

Moraes

Louzada

Filho

et al. 2022

Journal of Sensory Studies

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We aimed to develop a beet-flavored smoothie yogurt by applying methodologies such as the hedonic thresholds, acceptance and purchase intent tests, and by studying the effect of information on consumer evaluation of the product, in order to establish the maximum concentration of beet to be added to the smoothie yogurt. We also studied its proximal composition and shelf life. To determine the compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT), consumers were divided into "like beet" (LB) and "do not like beet" (NLB). CAT = 6.71% and HRT = 20.14% beet addition were found for LB, and CAT = 7.15% and HRT = 10.27% for NLB. The smoothie yogurt with 6.71% beet was chosen as the final formulation. It presented more crude fiber and carbohydrates, and less protein than 0% beet smoothie yogurt (p ≤ .05). It reached 40 days of storage and flavor, and the overall impression had higher acceptance at this storage time. The information about beet smoothie yogurt had a positive influence on the acceptance and purchase intent.

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How much can sodium chloride be substituted for potassium chloride without affecting the sensory acceptance of cracker-type biscuits?

Cited by 11 publications

References 41 publications

Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers

Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers

A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviews

Using the hedonic thresholds methodology and affective sensory methods to develop beet‐flavored smoothie yogurt

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