Salt release from potato crisps

Tian, Xian and Fisk, Ian D. (2012) Salt release from potato crisps. Food & Function, 3 (4). pp. 376-380. ISSN 2042-6496

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Official URL: http://pubs.rsc.org/en/content/articlelanding/2012/FO/C2FO10282J

Abstract

The rate of salt release in-mouth from salted potato crisps was evaluated. It was hypothesised that a slow steady release of sodium would occur on chewing and hydration; to test this a crisp was chewed and held in the oral cavity without swallowing for 60 s. Sodium release was measured over the entire holding period, after 20–30 s a peak in salivary sodium levels was recorded. A similar trend was observed with sensory perceived saltiness by trained panellists. The results suggest that a significant proportion of the crisp’s salt flavouring is released in a pulse-type mechanism which would not be encountered when the crisp is exposed to normal eating patterns and would result in the consumption of a large proportion of unperceived sodium.

Item Type:Article
Schools/Departments:Faculty of Science > School of Biosciences > Food Sciences
ID Code:1612
Deposited By:Fisk, Dr Ian
Deposited On:06 Jun 2012 09:34
Last Modified:06 Jun 2012 09:34

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