Effect of Salt Reduction on Children's Acceptance of Bread

Salt reduction is becoming a major concern for public authorities, especially in cereal products. As childhood is important for the development of healthy eating habits, this study aimed to formulate salt‐reduced breads with satisfying sensory properties for children. Sourdough and an artisanal brea...

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Veröffentlicht in:	Journal of food science 2018-08, Vol.83 (8), p.2204-2211
Hauptverfasser:	Rannou, Cécile, Texier, Florence, Marzin, Cécile, Nicklaus, Sophie, Cariou, Véronique, Courcoux, Philippe, Prost, Carole
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptability Adult Adults Aroma Bread Bread - analysis cereal products Child Children Consumption consumption measures Diet, Sodium-Restricted - methods Female Fermentation Fermented food Flavor Flavors Flour - analysis Food Handling - methods Food Preferences Humanities and Social Sciences Humans Life Sciences Male Nutritive Value Odor intensity Odors Organoleptic properties Reduction Saltiness Salts school age children Sensation Sensory evaluation Sensory properties Sodium Chloride, Dietary - analysis sodium intake Sourdough Taste Triticum
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