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LIKING OF POPCORN CONTAINING DIFFERENT LEVELS OF SALT 1
Author(s) -
VICKERS ZATA,
ROBERTS ANNA
Publication year - 1993
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1993.tb00204.x
Subject(s) - psychology , salt (chemistry) , food science , chemistry
Approximately 300 subjects participated in a test to determine whether the level of salt in popcorn affected the change in overall liking observed as a consequence of consuming a serving of popcorn. Subjects tasted and rated three samples of popcorn (low, medium, high salt levels), ate a serving of popcorn at one of the salt levels and then tasted and rated the three samples again. Subjects returned one or seven days later and tasted and rated the samples again. Overall liking, salt intensity and salt liking were measured. The subjects also completed a questionnaire about their liking and consumption of popcorn. Liking scores for the popcorns decreased after eating a 3‐cup serving; however, sensory specific satiety for the different levels of salt was not observed. Consuming low salt popcorn increased the rated saltiness of the popcorns, whereas consuming high salt popcorn decreased the rated saltiness — probably a frequency effect. When subjects retasted the popcorns one or seven days later, all liking ratings increased except the salt liking ratings for the high salt sample. There was also a trend for the overall liking of this high salt sample to increase less than for the medium and low salt samples. Questionnaire measures of liking or consumption were not related to the changes in liking observed.