Cargando…

Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking

Chronic consumption of sodium in quantities exceeding recommendations has led to sodium being designated as a nutrient of health concern for overconsumption. As a result of the prevalence of sodium overconsumption, the Food and Drug Administration (FDA) released voluntary sodium reduction goals for...

Descripción completa

Detalles Bibliográficos
Autores principales: Dunteman, Aubrey N., Lee, Soo‐Yeun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10107793/
https://www.ncbi.nlm.nih.gov/pubmed/36469023
http://dx.doi.org/10.1111/1750-3841.16395
_version_ 1785026684290859008
author Dunteman, Aubrey N.
Lee, Soo‐Yeun
author_facet Dunteman, Aubrey N.
Lee, Soo‐Yeun
author_sort Dunteman, Aubrey N.
collection PubMed
description Chronic consumption of sodium in quantities exceeding recommendations has led to sodium being designated as a nutrient of health concern for overconsumption. As a result of the prevalence of sodium overconsumption, the Food and Drug Administration (FDA) released voluntary sodium reduction goals for a wide variety of products on both short‐ and long‐term timespans. As food palatability may decrease when sodium is reduced, flavor enhancers such as monosodium glutamate (MSG) may provide a promising solution to mitigate such palatability loss. The objective of this research was to investigate consumer acceptance of white and multigrain breads with either a 43% or 60% reduction in sodium content and with and without MSG as well as to investigate the influence of information on consumer acceptance of these breads under blind, informed, and informed with education conditions. Seventy‐eight frequent bread consumers participated in the evaluations. A significant difference was evidenced across breads with different levels of sodium content and MSG status, although no difference was seen across the different evaluation conditions. Consumer segmentation found multiple consumer clusters showing different liking patterns of the bread treatments for both white and multigrain breads. Breads with sodium content set at the FDA's long‐term goal with and without MSG were liked no differently in nearly all attributes evaluated than the full‐sodium bread demonstrating the feasibility of producing acceptable reduced‐sodium breads. Future research characterizing the predominant sensory attributes of full‐sodium and reduced‐sodium breads with and without MSG would be valuable for identifying the drivers of liking in such products. Practical Application: The findings of our study suggest that consumer liking of reduced sodium white and multigrain breads could be improved with the addition of monosodium glutamate. Increasing the acceptance of reduced sodium food products could help to reduce the risk of hypertension and subsequently heart attacks and stroke for the American population.
format Online
Article
Text
id pubmed-10107793
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher John Wiley and Sons Inc.
record_format MEDLINE/PubMed
spelling pubmed-101077932023-04-18 Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking Dunteman, Aubrey N. Lee, Soo‐Yeun J Food Sci ORIGINAL ARTICLES Chronic consumption of sodium in quantities exceeding recommendations has led to sodium being designated as a nutrient of health concern for overconsumption. As a result of the prevalence of sodium overconsumption, the Food and Drug Administration (FDA) released voluntary sodium reduction goals for a wide variety of products on both short‐ and long‐term timespans. As food palatability may decrease when sodium is reduced, flavor enhancers such as monosodium glutamate (MSG) may provide a promising solution to mitigate such palatability loss. The objective of this research was to investigate consumer acceptance of white and multigrain breads with either a 43% or 60% reduction in sodium content and with and without MSG as well as to investigate the influence of information on consumer acceptance of these breads under blind, informed, and informed with education conditions. Seventy‐eight frequent bread consumers participated in the evaluations. A significant difference was evidenced across breads with different levels of sodium content and MSG status, although no difference was seen across the different evaluation conditions. Consumer segmentation found multiple consumer clusters showing different liking patterns of the bread treatments for both white and multigrain breads. Breads with sodium content set at the FDA's long‐term goal with and without MSG were liked no differently in nearly all attributes evaluated than the full‐sodium bread demonstrating the feasibility of producing acceptable reduced‐sodium breads. Future research characterizing the predominant sensory attributes of full‐sodium and reduced‐sodium breads with and without MSG would be valuable for identifying the drivers of liking in such products. Practical Application: The findings of our study suggest that consumer liking of reduced sodium white and multigrain breads could be improved with the addition of monosodium glutamate. Increasing the acceptance of reduced sodium food products could help to reduce the risk of hypertension and subsequently heart attacks and stroke for the American population. John Wiley and Sons Inc. 2022-12-05 2023-01 /pmc/articles/PMC10107793/ /pubmed/36469023 http://dx.doi.org/10.1111/1750-3841.16395 Text en © 2022 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle ORIGINAL ARTICLES
Dunteman, Aubrey N.
Lee, Soo‐Yeun
Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
title Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
title_full Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
title_fullStr Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
title_full_unstemmed Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
title_short Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking
title_sort consumer acceptance of reduced sodium white and multigrain bread: impact of flavor enhancement and ingredient information on sample liking
topic ORIGINAL ARTICLES
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10107793/
https://www.ncbi.nlm.nih.gov/pubmed/36469023
http://dx.doi.org/10.1111/1750-3841.16395
work_keys_str_mv AT duntemanaubreyn consumeracceptanceofreducedsodiumwhiteandmultigrainbreadimpactofflavorenhancementandingredientinformationonsampleliking
AT leesooyeun consumeracceptanceofreducedsodiumwhiteandmultigrainbreadimpactofflavorenhancementandingredientinformationonsampleliking