Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of Sao Paulo

被引：3
|
作者：
de Oliveira, Aline Silva [1 ]
Dantas, Natalie Marinho [1 ]
Machado Pinto-E-Silva, Maria Elisabeth [1 ]
机构：
[1] Univ Sao Paulo, Publ Hlth Sch, Nutr Dept, Av Dr Arnaldo 715, Sao Paulo, SP, Brazil
来源：
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2020年 / 18卷 / 02期
关键词：
Salt reduction; behaviour change; overall acceptance; salty taste intensity; OUT-OF-HOME; SODIUM-INTAKE; REDUCTION STRATEGIES; REDUCING SALT; CONSUMPTION; POPULATION; WORLDWIDE; ENERGY; HEALTH;
D O I：
10.1080/15428052.2018.1507857
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Hypertension is a major public health issue directly associated with sodium intake. The purpose of this study was to evaluate sensory perception of salty taste intensity and acceptability of preparations in a food service in the city of Sao Paulo, Brazil. Ten dishes commonly served at the unit were sensorially evaluated through the Salt Intensity Perception and Overall Acceptability test by 1,616 customers. Seven-point mixed and hedonic scales were used, and mean values and distribution were evaluated. All preparations were considered "balanced" regarding salty taste intensity and were well accepted.
引用
收藏
页码：77 / 88
页数：12
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