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Saltreduktion genom upplevd och associerad multisensorik: konsumenters upplevelse av sälta i livsmedel genom ett hemtest samt en enkät
Kristianstad University, Faculty of Natural Sciences.
Kristianstad University, Faculty of Natural Sciences.
2021 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Salt reduction by perceived and associated multisensory : consumers' experience of saltiness in food through a home use test and a survey (English)
Abstract [sv]

I Sverige äter vi ca 11 g salt per dag, vilket är dubbelt så mycket som rekommenderat. Eftersom ett för högt saltintag innebär risker för hälsan, har livsmedelsföretag i ett Vinnovafinansierat projekt, på uppdrag av Regeringskansliet, gått ihop för att ta fram metoder för saltreduktion, bland annat en så kallat multisensorisk verktygslåda. Syftet med studien var att i ett sensoriskt hemtest undersöka om gillandet och upplevelsen av sälta skiljde sig mellan saltreducerade tomatsoppor med tillsatta kryddor eller aromer och en referenssoppa med ursprunglig salthalt. Ett andra syfte var att undersöka konsumenters upplevelse av sälta i livsmedelsprodukter som är vanligt förekommande i svensk matkultur, genom en enkätundersökning. I det sensoriska hemtestet visade det sig att två av de saltreducerade sopporna, en med chili och en med kryddblandning av basilika, vitlök och chili, upplevdes som mer salta än referenssoppan. Det fanns ingen statistisk signifikant skillnad i gillandet mellan sopporna, vilket betydde att de saltreducerade sopporna gillades lika mycket som referensen. I enkätundersökningen visade resultatet att de livsmedel som upplevdes saltast var bordssalt, sojasås, örtsalt samt rostade och saltade jordnötter. Flertalet livsmedel som innehöll en låg mängd eller inget salt alls, upplevdes ändå som salta. Studien visade att saltreduktion genom multisensorisk påverkan av en tomatsoppa var möjlig. I framtiden kan aromer eller toppings från livsmedel som associeras med salt användas i saltreducerade produkter.

Abstract [en]

In Sweden we eat about 11 g of salt per day, which is twice as much as recommended. Since too high salt intake poses risks to health, food companies in a project funded by Vinnova, on behalf of the Government Offices, have joined forces to develop methods for salt reduction, including a so-called multisensory toolbox. The aim of the study was to investigate in a sensory home use test, whether the acceptance and perception of salt differed between a salt reduced tomato soup compared to a reference soup. A second aim was to investigate consumers' perception of saltiness in food products that are commonly found in Swedish food culture, through a survey. In the sensory home use test, it turned out that two of the salt reduced soups, one with chili and one with spice blend, were perceived as most salty even though the reference soup had a higher salinity. There was no significant difference in the liking between the soups, which meant that the salt reduced soups were liked as much as the reference soup. In the survey, the results showed that the foods that were most salty were table salt, soy sauce, herb salt and roasted and salted peanuts. Most foods that contain a low or no salinity at all, were still perceived as salty. The study showed that salt reduction of a tomato soup, by multisensory influence, was possible. In the future, aromas or toppings from foods that are associated with salt can be used in salt reduced products.

Place, publisher, year, edition, pages
2021. , p. 58
Keywords [en]
Salt, salt reduction, sensory, health, percieved saltiness, multisensory solutions
Keywords [sv]
Salt, saltreduktion, sensorik, hälsa, upplevd sälta, multisensorisk påverkan
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-22115OAI: oai:DiVA.org:hkr-22115DiVA, id: diva2:1574544
Educational program
Culinary Arts and Food Sciences
Supervisors
Examiners
Available from: 2021-06-29 Created: 2021-06-28 Last updated: 2021-06-29Bibliographically approved

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Saltreduktion genom upplevd och associerad multisensorik(1937 kB)276 downloads
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