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Is a consumer perception of salt modification a sensory or a behavioural phenomenon? : insights from a bread study
ID
Kuhar, Aleš
(
Avtor
),
ID
Korošec, Mojca
(
Avtor
),
ID
Bolha, Anja
(
Avtor
),
ID
Pravst, Igor
(
Avtor
),
ID
Hristov, Hristo
(
Avtor
)
PDF - Predstavitvena datoteka,
prenos
(733,10 KB)
MD5: 37CBB4511C40470F39425403EE9D9373
URL - Izvorni URL, za dostop obiščite
https://www.mdpi.com/2304-8158/9/9/1172
Galerija slik
Izvleček
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
Število ogledov:
748
Število prenosov:
181
Metapodatki:
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Objavi na:
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
Projekti
Financer:
Drugi - Drug financer ali več financerjev
Program financ.:
Republic of Slovenia, Chamber of Commerce and Industry of Slovenia, Chamber of Agricultural and Food Enterprises, Strategic research and innovation partnership: Sustainable food production
Financer:
EC - European Commission
Program financ.:
European Regional Development Fund, Strategic research and innovation partnership: Sustainable food production
Financer:
ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Številka projekta:
P3-0395
Naslov:
Prehrana in javno zdravje
Financer:
Drugi - Drug financer ali več financerjev
Program financ.:
Republic of Slovenia, Ministry of Health
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