Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Laudiane Justo Sant’Anna, Cirila Ionara Almeida Araújo, Lara Lima Cornejo, Eduardo da Silva Moreira, Valéria Paula Rodrigues Minim, Suzana Maria Della Lucia, Tarcísio Lima Filho
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引用次数: 0

Abstract

The information present on packages of low-sodium food can affect the different segment consumers' sensory and affective perceptions. The objective of the study was to investigate to which extent the package information on the reduction of sodium can reduce acceptance (compromised acceptance threshold—CAT) or cause rejection (hedonic rejection threshold—HRT) in different segments of salty crackers consumers. Consumers were segmented into little, medium, and great health concerns (GHC) using the Health Consciousness Scale, but only the two last groups were studied. Three trials were conducted: blind trial, with no information about the product; trial “Love your life!,” with package bringing information about sodium reduction, traffic light alerts and additional information “Love your life!”; and the trial “Great flavor,” with package similar to the previous trial, but with the additional information “Great flavor.” The hedonic thresholds were determined for each trial and for the medium and great health concern segments. Package information on the sodium reduction had no influence on CAT and HRT values for consumers expressing medium health concerns. However, the additional sentence “Great flavor” negatively influenced the CAT values of this segment. For consumers expressing GHC, the presence of the package allowed a more significant sodium chloride reduction without affecting the cracker sensory acceptance. For this segment, the package with the additional sentence “Great flavor” had the most significant favorable influence on the results. Therefore, for most of the population, food industries need not be afraid to report on the reduction of sodium on food labels.

Practical applications

Hedonic threshold values are very useful for industries that intend to reduce the sodium CAT and without HRT of their products. In addition, the results of this study can help industries in the process of package development for low-sodium products, allowing a more significant reduction of this ingredient without compromising the product's sensory acceptance or without resulting in rejection. Furthermore, it was demonstrated that there is adequate communication, regardless of whether the consumer segment has medium or GHC.

减少钠含量的信息改变了在不影响咸饼干感官接受度的情况下可以减少多少氯化钠含量
低钠食品包装上的信息会影响不同细分消费者的感官和情感认知。本研究的目的是调查包装上关于减少钠含量的信息在多大程度上会降低不同人群对咸味饼干的接受度(折衷接受阈值-CAT)或引起排斥(享乐排斥阈值-HRT)。使用健康意识量表将消费者分为对健康关注度较低、中等和较高的三组,但只对最后两组进行了研究。共进行了三次试验:盲试,不提供任何产品信息;"爱你的生活!"试验,包装上有关于减少钠含量的信息、红绿灯提示和附加信息 "爱你的生活!";"美味 "试验,包装与前一次试验类似,但附加信息为 "美味"。为每个试验以及中度和高度健康关注部分确定了享乐阈值。包装上有关减少钠含量的信息对表示中等健康关注度的消费者的 CAT 值和 HRT 值没有影响。然而,"风味绝佳 "的附加句子对这部分消费者的消费能力指数值产生了负面影响。对于表示 "一般健康关注 "的消费者来说,包装上的信息允许氯化钠含量有更显著的降低,而不会影响饼干的感官接受度。对这部分消费者来说,包装上的附加说明 "风味绝佳 "对结果的有利影响最大。因此,对于大多数人来说,食品工业不必害怕在食品标签上报告钠含量的减少。 实际应用 河东阈值对那些打算减少产品中钠含量(CAT)和不含 HRT 的行业非常有用。此外,这项研究的结果还能帮助企业开发低钠产品的包装,在不影响产品的感官接受度或不导致拒收的情况下,更显著地减少产品中的钠含量。此外,研究还表明,无论消费群体是中等水平还是中等偏高,都可以进行充分的沟通。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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