Salt release from potato crisps
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 en...
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| Format: | Article |
| Published: |
Royal Society Of Chemistry
2012
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| Online Access: | https://eprints.nottingham.ac.uk/1612/ |
| Summary: | 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. |
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