Dept. of Food Science and Human Nutrition, Univ. of Illinois, 905 S. Goodwin Ave., Urbana, IL, 61801, U.S.A.
Univ. of Georgia, 305 Sanford Drive, Athens, GA, 30602, U.S.A.
J Food Sci. 2019 Sep;84(9):2610-2618. doi: 10.1111/1750-3841.14757. Epub 2019 Aug 20.
Targeting both sodium and fat reduction in processed foods while maintaining consumer acceptance is a challenge in the food industry due to the innate liking by humans toward both ingredients. Canned soup is one of the leading processed food categories containing high quantities of sodium. Efforts to reduce both sodium and fat content in canned soup products have been problematic due to resulting decreased consumer acceptance. The objective of this study was to characterize the changes in the drivers of liking when sodium, fat, and herb levels are varied in a model retorted soup system. A creamy tomato soup system was developed containing four fat levels (free, low, reduced, regular), three sodium levels (low, reduced, regular), and two herb levels (with, without). Ninety-six consumers rated the soups for overall liking on a 9-point hedonic scale. A descriptive analysis panel composed of 10 trained panelists profiled the sensory attributes among the soups. Higher sodium level was found to be a driver of liking when fat content was reduced. Soups were significantly different in saltiness (taste) and tomato (aroma-by-mouth), based on varying fat and sodium levels. Herb content increased overall liking of lower sodium and fat soups and impacted attribute characterization of soups. Future steps would include approaches to increase overall liking of lower fat and sodium soups. Formulation modifications that would decrease intensities of attributes that characterize lower fat and sodium soups, such as sour (taste and aftertaste), grainy (texture), and darkness (appearance), will aid in higher consumer acceptance of these soups. PRACTICAL APPLICATION: With hypertensive individuals requiring reductions of both dietary sodium and fat, food products lower in fat and sodium while maintaining sensory acceptability are needed. Identifying drivers of liking when sodium and fat levels are reduced in processed food systems can assist in product reformulation to increase overall liking. Additionally, understanding the impact of herbs in consumer acceptance of lower sodium and fat food products will also contribute to further advances in product development.
针对加工食品中钠和脂肪的减少，同时保持消费者的接受度，这是食品行业面临的一个挑战，因为人类天生就喜欢这两种成分。罐装汤是含钠量高的主要加工食品类别之一。由于消费者接受度降低，在罐装汤产品中同时减少钠和脂肪含量的努力一直存在问题。本研究的目的是在模型再制汤系统中研究当钠、脂肪和香草水平变化时，喜好驱动因素的变化特征。开发了一种奶油番茄汤系统，包含四个脂肪水平（无脂、低脂、低脂肪、常规）、三个钠水平（低盐、低钠、常规）和两个香草水平（有、无）。96 名消费者使用 9 分喜好量表对汤的整体喜好进行评分。由 10 名经过培训的品尝小组成员组成的描述性分析小组对汤之间的感官属性进行了分析。当脂肪含量减少时，较高的钠含量被发现是喜好的驱动因素。根据脂肪和钠含量的不同，汤在咸味（口感）和番茄（口腔香气）方面有显著差异。香草含量增加了低盐和低脂汤的整体喜好，并影响了汤的属性特征。未来的步骤将包括提高低脂和低盐汤整体喜好的方法。降低低脂肪和低钠汤特征属性强度的配方修改，例如酸味（口感和回味）、颗粒感（质地）和暗度（外观），将有助于提高这些汤的消费者接受度。
实际应用：由于高血压患者需要减少饮食中的钠和脂肪，因此需要低脂肪和低钠的同时保持感官接受度的食品。确定加工食品系统中钠和脂肪含量降低时的喜好驱动因素，可以帮助进行产品配方的改进，以提高整体喜好度。此外，了解香草对消费者接受低盐和低脂肪食品的影响也将有助于产品开发的进一步进展。
