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
Depositing User: Snowden, Ms Diane
Date Deposited: 22 Apr 2014 14:17
Last Modified: 13 Sep 2016 19:20
URI: http://eprints.nottingham.ac.uk/id/eprint/2628

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