EFFECT OF SALTINESS ON THE LIKING AND CONSUMPTION OF BREAD AND BUTTER
EFFECT OF SALTINESS ON THE LIKING AND CONSUMPTION OF BREAD AND BUTTER
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DOI：
10.1080/03670244.1986.9990916
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发表时间：
1986-01-01
影响因子：
1.8
通讯作者：
KURKELA, R
中科院分区：
文献类型：
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作者：
TUORILAOLLIKAINEN, H;SALOVAARA, H;KURKELA, R
在两个实验中，面包和黄油被腌制到不同的程度，研究了这种腌制对这些食物的总体喜好和消费的影响。在第一个实验中，在涉及89名受试者的感官测试中研究了小麦面包（0.8%、1.4%和2.0%NaCl）和黄油（0%、1.5%和2.2%NaCl）的咸味的相互作用。结果表明，在面包中的盐浓度最低时，面包和黄油的咸味之间存在相互补偿效应。在第二个实验中，在12周的时间内，在一家午餐餐馆记录了小麦面包、酸黑麦面包和脆面包以及黄油的消费量。在实验的最初和最后部分（均为3周），通常可获得盐面包（1.5- 2.0%NcCl），而在中间（6周），仅供应低盐面包（1.0- 1.2%NaCl）。低盐期后食用普通盐面包，小麦面包的消耗量显著增加（p < 0.05）。两个时期之间未观察到其他差异。每天的消费量变化很大，与膳食类型有关。
In two experiments bread and butter were salted at different levels, and the effect of this salting on the overall liking and consumption of these foods was studied. In the first experiment the interaction of the saltiness of wheat bread (0.8 %, 1.4 % and 2.0 % NaC1) and butter (0 %, 1.5 % and 2.2 % NaC1) was studied in a sensory test involving 89 subjects. The results indicated a mutual compensation effect between the salty tastes of bread and butter at the lowest salt concentration in the bread. In the second experiment the consumption of wheat bread, sour rye bread and crispbread, and of butter were recorded at a lunch restaurant during a 12 week period. Normally salted bread (1.5–2.0 % NcCl) was available during the initial and final parts of the experiment (3 weeks both), whereas in the middle (6 weeks) only low salt bread (1.0–1.2% NaCl) was served. Consumption of wheat bread increased significantly (p < 0.05) when normal salt bread was served after the low salt period. No other differences between the periods were observed. The daily variation in consumption was large and related to the type of meal.