Levels of Salt Reduction in Bread, Acceptability and Purchase Intention by Urban Mozambican Consumers.

ABSTRACT: Excess sodium (Na) consumption is implicated in several health problems, particularly hypertension, and bread is an important dietary source. We aimed to analyze perception of salt, acceptability, and purchase intention of low-salt and unsalted white bread by consumers in Mozambique. Sensory evaluation was performed using a triangular test (N = 42) to perceive if differences in saltiness were detected when comparing low-salt and unsalted with salt-reduced white bread. Nine-point hedonic and five-point purchase intention scales were used to measure acceptability and purchase intention, respectively (N = 120). Difference in saltiness was not detected when fresh white bread with 282 mg Na/100 g vs. 231 mg Na/100 g and 279 mg Na/100 g vs. 123 mg Na/100 g were compared. Difference in saltiness

SUBMITTER: Jessen N 

PROVIDER: S-EPMC8834232 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature