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