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...
| Main Authors: | , |
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| Format: | Article |
| Published: |
Royal Society Of Chemistry
2012
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| Online Access: | https://eprints.nottingham.ac.uk/1612/ |
| _version_ | 1848790638709964800 |
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| author | Tian, Xian Fisk, Ian D. |
| author_facet | Tian, Xian Fisk, Ian D. |
| author_sort | Tian, Xian |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T18:15:48Z |
| format | Article |
| id | nottingham-1612 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T18:15:48Z |
| publishDate | 2012 |
| publisher | Royal Society Of Chemistry |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-16122020-05-04T16:32:40Z https://eprints.nottingham.ac.uk/1612/ Salt release from potato crisps Tian, Xian Fisk, Ian D. 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. Royal Society Of Chemistry 2012-04-01 Article PeerReviewed Tian, Xian and Fisk, Ian D. (2012) Salt release from potato crisps. Food & Function, 3 (4). pp. 376-380. ISSN 2042-6496 http://pubs.rsc.org/en/content/articlelanding/2012/FO/C2FO10282J doi:10.1039/C2FO10282J doi:10.1039/C2FO10282J |
| spellingShingle | Tian, Xian Fisk, Ian D. Salt release from potato crisps |
| title | Salt release from potato crisps |
| title_full | Salt release from potato crisps |
| title_fullStr | Salt release from potato crisps |
| title_full_unstemmed | Salt release from potato crisps |
| title_short | Salt release from potato crisps |
| title_sort | salt release from potato crisps |
| url | https://eprints.nottingham.ac.uk/1612/ https://eprints.nottingham.ac.uk/1612/ https://eprints.nottingham.ac.uk/1612/ |