Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?
Approximately 90% of Americans consume more than the 2,300 mg of sodium recommended daily; therefore, the Food and Drug Administration (FDA) has recommended short‐ and long‐term sodium reduction goals in food products. Reduced sodium products have not been previously liked, so flavor enhancers may i...
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| Veröffentlicht in: | Journal of food science 2019-12, Vol.84 (12), p.3763-3773 |
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| creator | Buechler, Aimee E. Lee, Soo‐Yeun |
| description | Approximately 90% of Americans consume more than the 2,300 mg of sodium recommended daily; therefore, the Food and Drug Administration (FDA) has recommended short‐ and long‐term sodium reduction goals in food products. Reduced sodium products have not been previously liked, so flavor enhancers may increase their palatability. The objective of this research was to compare the acceptability of FDA‐recommended short‐ and long‐term sodium reduction goals for potato chips (18 and 51% reduction) and puffed rice (20 and 57% reduction) seasoned with and without monosodium glutamate (MSG) and disodium inosinate and guanylate (I + G) combinations across three conditions: blind tasting, ingredient information, and ingredient information with educational phrase of the need for sodium reduction and safety of flavor enhancers. Data were collected for 83 potato chip panelists and 81 puffed rice panelists. A significant difference was seen across the samples with different levels of sodium and flavor enhancers for potato chips (P |
| doi_str_mv | 10.1111/1750-3841.14907 |
| format | Article |
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Practical Application
The findings of our study suggest the overall liking of reduced sodium potato chip and puffed rice samples could be improved with the addition of flavor enhancers. Additionally, reduced sodium product liking was maintained or improved when paired with ingredient labeling and sodium reduction education. The acceptance of reduced sodium products would lead to the decreased risk of hypertension, heart attacks, and strokes for Americans.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.14907</identifier><identifier>PMID: 31742690</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Acceptability ; Chips ; Consumer Behavior ; consumer test ; Diet, Sodium-Restricted ; Education ; Educational Status ; Flavor enhancers ; Flavors ; Food ; Food Preferences ; Humans ; Hypertension ; Industrial applications ; Monosodium glutamate ; Oryza ; Palatability ; potato chips ; Potatoes ; Puffed rice ; Reduction ; Regulatory agencies ; Rice ; Risk reduction ; Sensory evaluation ; Sodium ; Sodium Chloride, Dietary - analysis ; Sodium glutamate ; sodium reduction ; Solanum tuberosum ; Vegetables</subject><ispartof>Journal of food science, 2019-12, Vol.84 (12), p.3763-3773</ispartof><rights>2019 Institute of Food Technologists</rights><rights>2019 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3727-10b36846fb6a3d75866518721122ddc7b3555bf5f0401c634af0f066aeebd9ed3</citedby><cites>FETCH-LOGICAL-c3727-10b36846fb6a3d75866518721122ddc7b3555bf5f0401c634af0f066aeebd9ed3</cites><orcidid>0000-0002-4269-3832 ; 0000-0002-8426-2686</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.14907$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.14907$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31742690$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Buechler, Aimee E.</creatorcontrib><creatorcontrib>Lee, Soo‐Yeun</creatorcontrib><title>Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Approximately 90% of Americans consume more than the 2,300 mg of sodium recommended daily; therefore, the Food and Drug Administration (FDA) has recommended short‐ and long‐term sodium reduction goals in food products. Reduced sodium products have not been previously liked, so flavor enhancers may increase their palatability. The objective of this research was to compare the acceptability of FDA‐recommended short‐ and long‐term sodium reduction goals for potato chips (18 and 51% reduction) and puffed rice (20 and 57% reduction) seasoned with and without monosodium glutamate (MSG) and disodium inosinate and guanylate (I + G) combinations across three conditions: blind tasting, ingredient information, and ingredient information with educational phrase of the need for sodium reduction and safety of flavor enhancers. Data were collected for 83 potato chip panelists and 81 puffed rice panelists. A significant difference was seen across the samples with different levels of sodium and flavor enhancers for potato chips (P < 0.01) and puffed rice (P < 0.001). For potato chips, ingredient information increased the acceptance of samples with flavor enhancers. Education increased the liking of samples with short‐ and long‐term sodium reduction and samples that combined only salt and MSG. For puffed rice, ingredient information increased acceptance except the long‐term reduced sodium samples with MSG and I + G. Education increased the liking of all samples with MSG and I + G. The combination of flavor enhancers with consumer education increased the acceptance of reduced sodium products. Future research on specific sensory differences across samples that influence acceptability will be valuable for industrial application of the findings.
Practical Application
The findings of our study suggest the overall liking of reduced sodium potato chip and puffed rice samples could be improved with the addition of flavor enhancers. Additionally, reduced sodium product liking was maintained or improved when paired with ingredient labeling and sodium reduction education. The acceptance of reduced sodium products would lead to the decreased risk of hypertension, heart attacks, and strokes for Americans.</description><subject>Acceptability</subject><subject>Chips</subject><subject>Consumer Behavior</subject><subject>consumer test</subject><subject>Diet, Sodium-Restricted</subject><subject>Education</subject><subject>Educational Status</subject><subject>Flavor enhancers</subject><subject>Flavors</subject><subject>Food</subject><subject>Food Preferences</subject><subject>Humans</subject><subject>Hypertension</subject><subject>Industrial applications</subject><subject>Monosodium glutamate</subject><subject>Oryza</subject><subject>Palatability</subject><subject>potato chips</subject><subject>Potatoes</subject><subject>Puffed rice</subject><subject>Reduction</subject><subject>Regulatory agencies</subject><subject>Rice</subject><subject>Risk reduction</subject><subject>Sensory evaluation</subject><subject>Sodium</subject><subject>Sodium Chloride, Dietary - analysis</subject><subject>Sodium glutamate</subject><subject>sodium reduction</subject><subject>Solanum tuberosum</subject><subject>Vegetables</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkUtv1TAQhS1ERS-FNTtkiQ2btH4kdsIGVbdPdCWqPtaWY4-LSxJf4lhV1_zxOk3bBRu8Gc_MN2dGOgh9omSf5ndAZUUKXpd0n5YNkW_Q6rXyFq0IYaygtJS76H2Md2TOuXiHdjmVJRMNWaG_6zDE1MOID42B7aQHAzg4fAk2GbD4KlifenwRJj0FvP7ltxHrweKL5FxuX3oD3_BZuMdHASI-H25HsB6GKX9dGHs9-TA8DRxnvSXLnS7BvGfjf_vh9vsHtON0F-Hjc9xDNyfH1-uzYvPz9Hx9uCkMl0wWlLRc1KVwrdDcyqoWoqK1ZJQyZq2RLa-qqnWVIyWhRvBSO-KIEBqgtQ1Yvoe-LrrbMfxJECfV-2ig6_QAIUXFOK0aUTdcZPTLP-hdSOOQr8sUq0rJ8u5MHSyUGUOMIzi1HX2vxwdFiZr9UbMbanZDPfmTJz4_66a2B_vKvxiSAbEA976Dh__pqR8nR1eL8iP9tZk9</recordid><startdate>201912</startdate><enddate>201912</enddate><creator>Buechler, Aimee E.</creator><creator>Lee, Soo‐Yeun</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-4269-3832</orcidid><orcidid>https://orcid.org/0000-0002-8426-2686</orcidid></search><sort><creationdate>201912</creationdate><title>Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?</title><author>Buechler, Aimee E. ; Lee, Soo‐Yeun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3727-10b36846fb6a3d75866518721122ddc7b3555bf5f0401c634af0f066aeebd9ed3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acceptability</topic><topic>Chips</topic><topic>Consumer Behavior</topic><topic>consumer test</topic><topic>Diet, Sodium-Restricted</topic><topic>Education</topic><topic>Educational Status</topic><topic>Flavor enhancers</topic><topic>Flavors</topic><topic>Food</topic><topic>Food Preferences</topic><topic>Humans</topic><topic>Hypertension</topic><topic>Industrial applications</topic><topic>Monosodium glutamate</topic><topic>Oryza</topic><topic>Palatability</topic><topic>potato chips</topic><topic>Potatoes</topic><topic>Puffed rice</topic><topic>Reduction</topic><topic>Regulatory agencies</topic><topic>Rice</topic><topic>Risk reduction</topic><topic>Sensory evaluation</topic><topic>Sodium</topic><topic>Sodium Chloride, Dietary - analysis</topic><topic>Sodium glutamate</topic><topic>sodium reduction</topic><topic>Solanum tuberosum</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Buechler, Aimee E.</creatorcontrib><creatorcontrib>Lee, Soo‐Yeun</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Buechler, Aimee E.</au><au>Lee, Soo‐Yeun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2019-12</date><risdate>2019</risdate><volume>84</volume><issue>12</issue><spage>3763</spage><epage>3773</epage><pages>3763-3773</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>Approximately 90% of Americans consume more than the 2,300 mg of sodium recommended daily; therefore, the Food and Drug Administration (FDA) has recommended short‐ and long‐term sodium reduction goals in food products. Reduced sodium products have not been previously liked, so flavor enhancers may increase their palatability. The objective of this research was to compare the acceptability of FDA‐recommended short‐ and long‐term sodium reduction goals for potato chips (18 and 51% reduction) and puffed rice (20 and 57% reduction) seasoned with and without monosodium glutamate (MSG) and disodium inosinate and guanylate (I + G) combinations across three conditions: blind tasting, ingredient information, and ingredient information with educational phrase of the need for sodium reduction and safety of flavor enhancers. Data were collected for 83 potato chip panelists and 81 puffed rice panelists. A significant difference was seen across the samples with different levels of sodium and flavor enhancers for potato chips (P < 0.01) and puffed rice (P < 0.001). For potato chips, ingredient information increased the acceptance of samples with flavor enhancers. Education increased the liking of samples with short‐ and long‐term sodium reduction and samples that combined only salt and MSG. For puffed rice, ingredient information increased acceptance except the long‐term reduced sodium samples with MSG and I + G. Education increased the liking of all samples with MSG and I + G. The combination of flavor enhancers with consumer education increased the acceptance of reduced sodium products. Future research on specific sensory differences across samples that influence acceptability will be valuable for industrial application of the findings.
Practical Application
The findings of our study suggest the overall liking of reduced sodium potato chip and puffed rice samples could be improved with the addition of flavor enhancers. Additionally, reduced sodium product liking was maintained or improved when paired with ingredient labeling and sodium reduction education. The acceptance of reduced sodium products would lead to the decreased risk of hypertension, heart attacks, and strokes for Americans.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>31742690</pmid><doi>10.1111/1750-3841.14907</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-4269-3832</orcidid><orcidid>https://orcid.org/0000-0002-8426-2686</orcidid></addata></record> |
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| subjects | Acceptability Chips Consumer Behavior consumer test Diet, Sodium-Restricted Education Educational Status Flavor enhancers Flavors Food Food Preferences Humans Hypertension Industrial applications Monosodium glutamate Oryza Palatability potato chips Potatoes Puffed rice Reduction Regulatory agencies Rice Risk reduction Sensory evaluation Sodium Sodium Chloride, Dietary - analysis Sodium glutamate sodium reduction Solanum tuberosum Vegetables |
| title | Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking? |
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