CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy.
CREA - Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy.
Food Chem. 2019 Dec 15;301:125252. doi: 10.1016/j.foodchem.2019.125252. Epub 2019 Jul 24.
The efficacy of two sodium reduction strategies in preserving sensory profile and consumer liking of yeasted wheat bread was tested, by combining sensory data, aroma compounds and consumer investigations. The use of (i) a reduced-sodium salt substitute, Pansalt® (NaCl 57%, other salts and minor ingredients) at 1.5%, and (ii) the heterogeneous NaCl distribution (average level of 1%) leading to enhanced saltiness by taste contrast, were compared with standard (1.5%) and reduced (1.0%) addition of NaCl. The heterogeneous NaCl distribution was effective in preserving saltiness. Salt substitution with Pansalt® was less effective but preserved the overall flavour. Higher amount of Maillard reaction volatile products, associated with more intense toasted odour of the crust, was found in breads with higher NaCl content. The consumer survey highlighted satisfactory results of Pansalt® use for 58% of the respondents (equal or higher liking and purchase intention). Heterogeneous salt distribution was effective for 31% of consumers.
研究通过感官数据、香气化合物和消费者调查，测试了两种减盐策略在保持酵母小麦面包感官特性和消费者喜爱度方面的效果。（i）使用 1.5%的低钠盐替代物 Pansalt®（NaCl 含量 57%，其他盐类和少量成分），以及（ii）非均相 NaCl 分布（平均水平为 1%），通过味觉对比增强咸味，与标准（1.5%）和降低（1.0%）添加 NaCl 进行了比较。非均相 NaCl 分布有效保持了咸味。Pansalt®的盐替代效果较差，但保留了整体风味。发现较高 NaCl 含量的面包中存在更多与更强烈烤面包皮气味相关的美拉德反应挥发性产物。消费者调查突出了 Pansalt®使用的令人满意的结果，对于 58%的受访者（同等或更高的喜好度和购买意向）。非均相盐分布对 31%的消费者有效。
