Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour

© 2016 Institute of Food Science and Technology. Odour-induced saltiness enhancement (OISE) method can be used to reduce salt in food. This study was performed to examine the effect of OISE on saltiness perception of oil roasted peanuts seasoned with foam-mat salt. First, 410 consumers rated saltine...

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Main Authors: Napapan Chokumnoyporn, Sujinda Sriwattana, Witoon Prinyawiwatkul
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/55028
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-550282018-09-05T03:00:52Z Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour Napapan Chokumnoyporn Sujinda Sriwattana Witoon Prinyawiwatkul Agricultural and Biological Sciences Engineering © 2016 Institute of Food Science and Technology. Odour-induced saltiness enhancement (OISE) method can be used to reduce salt in food. This study was performed to examine the effect of OISE on saltiness perception of oil roasted peanuts seasoned with foam-mat salt. First, 410 consumers rated saltiness intensity elicited by odour names of fifty-seven food/ingredient items. Soy sauce odour name was among from the top five items with higher saltiness intensities, hence it was selected to further investigate the effect of saltiness enhancement in conjunction with foam-mat salt. The control (commercial salt, 100%), CS50 (commercial salt:soy sauce odour; 50:50) or FS50 (foam-mat salt:soy sauce odour; 50:50) was mixed with roasted peanuts, which were subsequently evaluated by a descriptive panel for saltiness intensity and by consumers for sensory acceptance. OISE in conjunction with foam-mat salt produced FS50 roasted peanuts, having 10 mg of sodium per 100 g sample less than CS50 but being as acceptable as the control. 2018-09-05T02:51:06Z 2018-09-05T02:51:06Z 2016-04-01 Journal 13652621 09505423 2-s2.0-84975784672 10.1111/ijfs.13048 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84975784672&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/55028
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
Engineering
spellingShingle Agricultural and Biological Sciences
Engineering
Napapan Chokumnoyporn
Sujinda Sriwattana
Witoon Prinyawiwatkul
Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour
description © 2016 Institute of Food Science and Technology. Odour-induced saltiness enhancement (OISE) method can be used to reduce salt in food. This study was performed to examine the effect of OISE on saltiness perception of oil roasted peanuts seasoned with foam-mat salt. First, 410 consumers rated saltiness intensity elicited by odour names of fifty-seven food/ingredient items. Soy sauce odour name was among from the top five items with higher saltiness intensities, hence it was selected to further investigate the effect of saltiness enhancement in conjunction with foam-mat salt. The control (commercial salt, 100%), CS50 (commercial salt:soy sauce odour; 50:50) or FS50 (foam-mat salt:soy sauce odour; 50:50) was mixed with roasted peanuts, which were subsequently evaluated by a descriptive panel for saltiness intensity and by consumers for sensory acceptance. OISE in conjunction with foam-mat salt produced FS50 roasted peanuts, having 10 mg of sodium per 100 g sample less than CS50 but being as acceptable as the control.
format Journal
author Napapan Chokumnoyporn
Sujinda Sriwattana
Witoon Prinyawiwatkul
author_facet Napapan Chokumnoyporn
Sujinda Sriwattana
Witoon Prinyawiwatkul
author_sort Napapan Chokumnoyporn
title Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour
title_short Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour
title_full Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour
title_fullStr Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour
title_full_unstemmed Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour
title_sort saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84975784672&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55028
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