Dissertation
SENSORY PROPERTIES, CONSUMER PERCEPTION, AND ANALYTICAL ASSESSMENT OF REFORMULATED REDUCED SODIUM READY TO EAT PRODUCTS
Doctor of Philosophy (PhD), Washington State University
01/2019
Handle:
https://hdl.handle.net/2376/16743
Abstract
Sodium reduction in ready to eat products is complex but is needed to alleviate the health concerns that accompany overconsumption. Therefore, the overall objective of this research was to understand the sensory properties, consumer perception, and analytical changes of ready to eat products that are reformulated for a reduced sodium content. This research consisted of 4 studies; the first 3 investigated salt reduction strategies of salt mixtures, odor-induced saltiness enhancement (OISE), and processing technique analyzed by sensory evaluation and analytical assessments. The last study investigated a novel method for evaluating consumer acceptance of salt. In study one, an electronic tongue, sensory evaluation, and mixture design methodology were used to evaluate salt solutions and tomato soups prepared with different salt mixtures, including NaCl, KCl, and CaCl2. Electronic tongue analysis showed a high discrimination index (96%) indicating distinct differences among salt mixtures; strong positive correlations (R2 > 0.90) were found between sensory and electronic tongue data. In study two, the influence of OISE and storage time were investigated in chicken pasta meals processed by microwave-assisted thermal sterilization (MATS). The addition of herbs allowed for a 50% salt reduction while maintaining the same intensity of saltiness perception and overall meal acceptance. In study three, the combination of OISE and processing technique (fresh, retorted, and MATS) was used to investigate salt reduction in mashed potatoes. The electronic tongue showed a high discrimination index for fresh (89%) and processed (95%) mashed potatoes, indicating its ability to distinguish among them. Sensory results showed the salt level could be reduced by 30% in mashed potatoes while still maintaining salt, flavor, and overall acceptance but with a loss in saltiness intensity perception. The last study showed consumers differed in their affective reactions to a salt solution and tomato soup, and the subsequent translation of these reactions into physical shapes. Information from this study will give product developers a novel method to understand consumer affective responses to salt. Overall, this research has contributed to understanding salt reduction, and demonstrated the influence that product reformulation can have on final product evaluations by sensory panels and analytical assessments.
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Details
- Title
- SENSORY PROPERTIES, CONSUMER PERCEPTION, AND ANALYTICAL ASSESSMENT OF REFORMULATED REDUCED SODIUM READY TO EAT PRODUCTS
- Creators
- Sasha Marie Barnett
- Contributors
- Carolyn F Ross (Advisor)Barbara Rasco (Committee Member)Juming Tang (Committee Member)Shyam Sablani (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- School of Food Science
- Theses and Dissertations
- Doctor of Philosophy (PhD), Washington State University
- Number of pages
- 241
- Identifiers
- 99900581708301842
- Language
- English
- Resource Type
- Dissertation