Salt release from potato crisps

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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
RIS ID:	https://nottingham-repository.worktribe.com/output/709559
Schools/Departments:	University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number:	10.1039/C2FO10282J
Related URLs:	URL URL Type http://www.nottingham.ac.uk/biosciences/people/Ian.Fisk Author
Depositing User:	Fisk, Dr Ian
Date Deposited:	06 Jun 2012 08:34
Last Modified:	04 May 2020 16:32
URI:	https://eprints.nottingham.ac.uk/id/eprint/1612

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