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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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: University of Nottingham UK Campus > Faculty of Science > School of Biosciences > Division of Food Sciences
Related URLs:
URLURL Type
http://www.nottingham.ac.uk/biosciences/people/Ian.FiskAuthor
Depositing User: Fisk, Dr Ian
Date Deposited: 06 Jun 2012 08:34
Last Modified: 06 Jun 2012 08:34
URI: http://eprints.nottingham.ac.uk/id/eprint/1612

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