Saltiness enhancement by taste contrast in bread prepared with encapsulated salt

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• 作者：Martijn W.J. Noort^a ; ^b ; ^{martijn.noort@tno.nl} ; Johannes H.F. Bult^a ; ^c ; Markus Stieger^a ; ^d
• 关键词：Bread ; Sodium reduction ; Salt reduction ; Encapsulated salt ; Taste intensity ; Saltiness enhancement
• 刊名：Journal of Cereal Science
• 出版年：2012
• 出版时间：March 2012
• 年：2012
• 卷：55
• 期：2
• 页码：218-225
• 全文大小：872 K

文摘

In this study, we investigate a technological approach to reduce the sodium content of bread whilst retaining its sensory profile by creating taste contrast using encapsulated salt. We demonstrate that sensory contrast in bread induced by encapsulated salt can enhance saltiness and allows for a salt reduction of up to 50 % while maintaining saltiness intensity. The magnitude of the saltiness enhancement depends on the size of the salt encapsulates. Small encapsulates lead to small concentration gradients of salt which do not affect saltiness intensity and consumer liking. Large encapsulates lead to large concentration gradients which enhance saltiness intensity significantly and reduce consumer liking. To achieve maximum salt reduction while maintaining saltiness and liking of the bread, the dimensions of the encapsulated salt particles need to be optimized. Taste contrast is a technology to modulate taste perception and to create sodium reduced products while retaining their saltiness intensity and consumer liking.