Saltinessenhancement by taste contrast in bread prepared with encapsulated salt

M.W.J. Noort, J.H.F. Bult, M.A. Stieger

Research output: Contribution to journalArticleAcademicpeer-review

53 Citations (Scopus)

Abstract

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 encapsulatedsalt. We demonstrate that sensory contrast in bread induced by encapsulatedsalt can enhance saltiness and allows for a salt reduction of up to 50% while maintaining saltiness intensity. The magnitude of the saltinessenhancement 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 encapsulatedsalt 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.
Original languageEnglish
Pages (from-to)218-225
JournalJournal of Cereal Science
Volume55
Issue number2
DOIs
Publication statusPublished - 2012

Keywords

  • sodium-chloride
  • dough

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