Xian Tian
Salt release from potato crisps
Tian, Xian; Fisk, Ian D.
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.
Citation
Tian, X., & Fisk, I. D. (2012). Salt release from potato crisps. Food and Function, 3(4), https://doi.org/10.1039/C2FO10282J
Journal Article Type | Article |
---|---|
Publication Date | Apr 1, 2012 |
Deposit Date | Jun 6, 2012 |
Publicly Available Date | Jun 6, 2012 |
Journal | Food & Function |
Electronic ISSN | 2042-6496 |
Publisher | Royal Society of Chemistry |
Peer Reviewed | Peer Reviewed |
Volume | 3 |
Issue | 4 |
DOI | https://doi.org/10.1039/C2FO10282J |
Public URL | https://nottingham-repository.worktribe.com/output/709559 |
Publisher URL | http://pubs.rsc.org/en/content/articlelanding/2012/FO/C2FO10282J |
Related Public URLs | http://www.nottingham.ac.uk/biosciences/people/Ian.Fisk |
Files
Salt.pdf
(1 Mb)
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