Hasanuddin University

Reducing salt and fat while maintaining taste: An approach on a model food system

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dc.contributor.author Syarifuddin, Adiansyah
dc.date.accessioned 2018-07-03T07:32:47Z
dc.date.available 2018-07-03T07:32:47Z
dc.date.issued 2018-07-03
dc.identifier.uri http://repository.unhas.ac.id/handle/123456789/27359
dc.description.abstract Unbalanced diets contribute to chronic pathologies. Therefore, global healthcare organisations encourage the food industry to reduce the salt, fat and sugar contents in food. Different strategies to achieve this goal have been investigated. One strategy relying on cross-modal sensory compensation aims to maintain the saltiness and fat perception in low-fat and low-salt food using congruent aromas. Our main objective is to evaluate the effect of cross-modal interactions (odour–taste–texture) on salt and fat perception in cheese-like solid food products. Model cheeses were prepared according to a full-factorial design with two levels of fat, salt and pH at renneting and were flavoured with either a sardine aroma (associated to salt) or a butter aroma (associ- ated to fat) or were not flavoured (control). Taste, texture and aroma attribute intensities and consumer liking were rated by thirty-one panellists. The results confirmed that the modification of salt, fat content and pH value induced changes in texture perception. In addition, a significant saltiness enhancement and fat content perception enhancement was induced by the congruent aroma only. These findings confirmed that the use of aromas can be an efficient strategy to compensate for the reduction of fat and salt content in food products. However, the effect of the composition and structure of products on odour-induced salt and fat perception enhancement appeared to be complex and mostly unpredictable at this stage, suggesting a combined influence of stim- uli release dynamic and perceptual interactions. Keywords: salt, fat, aroma, perceptual interactions, texture, model cheeses en_US
dc.description.sponsorship Grant Agreement number:289397 Project acronym:TERIFIQ Project title: Combining Technologies to achieve significant binary Reductions in Sodium, Fat and Sugar content in everyday foods whilst optimizing their nutritional Quality Funding Scheme:Collaborative Project (small or medium-scale focussed research project targeted to SMEs) en_US
dc.language.iso en en_US
dc.subject Research Subject Categories::FORESTRY, AGRICULTURAL SCIENCES and LANDSCAPE PLANNING en_US
dc.title Reducing salt and fat while maintaining taste: An approach on a model food system en_US
dc.type Article en_US
dc.UNHAS.email adiansyah@unhas.ac.id en_US
dc.UNHAS.Fakultas Pertanian en_US
dc.UNHAS.Prodi Ilmu dan Teknologi Pangan en_US
dc.UNHAS.idno 197705272003121001 en_US


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