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Salt release from potato crisps

Tian, Xian; Fisk, Ian D.

Authors

Xian Tian tian.Xian@nottingham.ac.uk

Ian D. Fisk ian.fisk@nottingham.ac.uk

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.

Journal Article Type Article
Publication Date Apr 1, 2012
Journal Food & Function
Electronic ISSN 2042-6496
Publisher Royal Society of Chemistry
Peer Reviewed Peer Reviewed
Volume 3
Issue 4
Institution Citation Tian, X., & Fisk, I. D. (2012). Salt release from potato crisps. Food and Function, 3(4), doi:10.1039/C2FO10282J
DOI https://doi.org/10.1039/C2FO10282J
Publisher URL http://pubs.rsc.org/en/content/articlelanding/2012/FO/C2FO10282J
Related Public URLs http://www.nottingham.ac.uk/biosciences/people/Ian.Fisk
Copyright Statement Copyright information regarding this work can be found at the following address: http://eprints.nottingh.../end_user_agreement.pdf

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Copyright Statement
Copyright information regarding this work can be found at the following address: http://eprints.nottingham.ac.uk/end_user_agreement.pdf




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