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首页> 外文期刊>Journal of Food Science >Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?
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Consumer Acceptance of Reduced Sodium Potato Chips and Puffed Rice: How Does Ingredient Information and Education Influence Liking?

机译：消费者验收还原钠盐屑和膨化米：成分信息和教育如何影响？

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摘要

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.
机译：大约90％的美国人消耗超过每日推荐的2,300毫克钠;因此，食品和药物管理局（FDA）推荐了食品中的短期和长期钠还原目标。钠产物的含量尚未以前不是如此，因此风味增强剂可能会增加他们的适口性。该研究的目的是比较FDA推荐的薯片（减少51％和51％）和膨化水稻（减少51％）和谷氨酸钠（ MSG）和杀菌二钠和胍基（I + G）组合在三种条件下组合：盲目品尝，成分信息和具有教育短语的成分信息，需要减少风味增强剂的钠和安全性。收集数据83个土豆芯片小组成员和81个膨化米饭小组成员。在具有不同水平的薯片（P <0.01）和膨化米（P <0.001）的样品中，含有不同水平的样品和风味增强剂的样品中看到了显着差异（P <0.001）。对于薯片，成分信息增加了具有味道增强剂的样品。教育增加了具有短期和长期钠还原的样品和仅组合盐和味精的样品。对于膨化米，成分信息增加了验收，除了长期减少的钠样品和I + G.教育增加了MSG和I + G的所有样品的喜好增加。风味增强剂与消费者教育的组合增加了减少的接受钠产品。对影响可接受性的样品的特定感官差异的未来研究对于研究结果的工业应用是有价值的。

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