Is a consumer perception of salt modification a sensory or a behavioural phenomenon? : insights from a bread study

Kuhar, Aleš (avtor), Korošec, Mojca (avtor), Bolha, Anja (avtor), Pravst, Igor (avtor), Hristov, Hristo (avtor)

Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.

• Jezik: Angleški jezik
• Ključne besede: bread, salt reduction, intensity perception, hedonic liking, latent class clustering, PCA
• Vrsta gradiva: Članek v reviji
• Tipologija: 1.01 - Izvirni znanstveni članek
• Organizacija: BF - Biotehniška fakulteta
• Status publikacije: Objavljeno
• Različica publikacije: Objavljena publikacija
• Leto izida: 2020
• Št. strani: 24 str.
• Številčenje: Vol. 9, iss. 9, art. 1172
• PID: 20.500.12556/RUL-134278
• UDK: 664.41:641.1:613.2:543.92
• ISSN pri članku: 2304-8158
• DOI: 10.3390/foods9091172
• COBISS.SI-ID: 29268739
• Datum objave v RUL: 04.01.2022

Gradivo je del revije

• Naslov: Foods
• Skrajšan naslov: Foods
• Založnik: MDPI
• ISSN: 2304-8158
• COBISS.SI-ID: 512252472

Licence

• Licenca: CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
• Povezava: http://creativecommons.org/licenses/by/4.0/deed.sl
• Opis: To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
• Začetek licenciranja: 01.09.2020

Sekundarni jezik

• Jezik: Slovenski jezik
• Ključne besede: živila, sol v živilih, kruh, sol, redukcija soli, potrošniki, percepcija potrošnikov