Sensory characteristics of salt substitute containing L-arginine

Dietary salt restriction is a common approach recommended by physicians in the treatment and prevention of hypertension. Salt substitute is a potential alternative. The most popular salt substitute is KCl, having similar physical properties to NaCl. Because of the higher molecular weight of cations (K+), KCl imparts undesired bitterness and metallic aftertaste. L-arginine has been found to have the bitterness-suppression property. Therefore, it may be used in the mixture of salt substitutes. In the first study, NaCl and four salt substitute solutions consisting of KCl, NaCl, and L-arginine, were developed at 0.5%, 1%, and 1.5% w/v. A discriminative test was performed to determine (1) the effectiveness of L-arginine in masking the bitterness perception of KCl, (2) saltiness perception of mixed salt solutions against NaCl solution, and (3) sensitivity of the simple ranking test vs. the R-index tests for evaluating bitterness and saltiness perception. The differences of saltiness perception of aqueous mixed salt against NaCl solution existed based on the non-parametric Friedman’s test and the R-index test. The samples were not significantly different in terms of bitterness based on both techniques. Therefore, L-arginine could mask the bitterness of KCl. In study two, eleven formulations of the mixture of NaCl/KCl/L-arginine were developed using a mixture design. The consumer study was performed to determine sensory attributes driving acceptance and to optimize the formulation. Consumers (n=385) evaluated the products, following a balanced incomplete block design. Bitterness was the discriminating attribute. Overall liking was identified as the attribute influencing consumer acceptability. The formulation containing 56-100% NaCl, 0-44% KCl, and 0-5% L-arginine would yield product acceptability score 1.0 unit less than that of NaCl. Consumers were able to discriminate the saltiness and the bitterness between formulations of salt solutions (100% NaCl vs. 35% NaCl, 65% KCl), using the triangle test with a corrected beta binomial distribution. L-arginine could partially mask the bitterness of KCl. However, development of the proportion of KCl/NaCl/L-arginine obtained from mixture design, and the application of salt substitute in foods would be worth further study. Moreover, the heat and cold stability of L-arginine in the salt substitutes should be investigated

Development and Sensory Characteristics of Salt Substitute Containing Bitterness-Masking Agents

This study was conducted to develop a sodium-free salt substitute and assess its sensory characteristics. The efficacy of bitterness-masking agents, adenosine-5’-monophosphate (AMP) and L-arginine (Arg), were studied. However, the effectiveness of AMP in inhibiting bitterness of potassium chloride (KCl) was specifically investigated. The threshold values of KCl with and without AMP were determined using the method of limits and the signal detection method. AMP effectively decreased the bitterness imparted by KCl at a ratio of KCl to AMP of 15:1 when the method of limits was utilized. To enhance saltiness and inhibit bitterness, Arg was added to KCl/AMP solutions. The optimal ratio of Arg in KCl/AMP at 0.3% was determined using a ranking test. Two methods of data analysis, the Friedman’s and the R-index ranking tests, provided similar results. The ratio of KCl/Arg/AMP of 15:2:1 was the best proportion among the salt mixtures containing Arg. This proportion was selected to study its sensory characteristics. Using the Spectrum Descriptive Analysis, the sensory characteristics of different salt substitutes were evaluated in triplicate at 0.5% and 1% w/v. Arg and AMP had a synergistic effect in enhancing saltiness in KCl solutions at 0.5% and in inhibiting bitterness at 1.0%. Therefore, the taste qualities of KCl/Arg/AMP (15:2:1) were better than those of KCl. A consumer study was performed to determine the acceptability of pasta sauces containing different salt substitutes and determine sensory attributes driving acceptance and purchase intent. Consumers evaluated the products following a balanced incomplete block design augmented with control in every treatment. Results indicated that the sauce containing NaCl was the most accepted and vice versa for KCl. Overall liking scores affected product acceptance and purchase intent of all samples except the one containing the commercial salt substitute. The samples that contained salt substitutes were perceived to be bitter and not salty enough which resulted in mean drops of overall liking scores. Consumers’ number of positive responses for acceptance and purchase intent of KCl/Arg/AMP (15:2:1) was comparable to those of the commercial salt substitute used in this study. In conclusion, the findings revealed that KCl/Arg/AMP could be a commercial salt substitute

Effects of intrinsic and extrinsic visual cues on consumer emotion and purchase intent: A case of ready-to-eat salad

With increasing demand for ready-to-eat (RTE) fresh vegetables, it is important to understand how visual information cues, both intrinsic and extrinsic, affect consumer perception of these products. This study developed an emotional and wellness lexicon related to RTE salads. Subsequent questionnaires with images of salads were used to quantify consumer (N = 150) emotional and hedonic perceptions related to green color shade, shape/size of pieces, multicolor scheme, product name, and packaging. The different visual cues significantly impacted emotions and their intensities. Qualitatively, feelings of health and wellness predominated across salad samples. Negative emotions were more influenced by size of piece and green-color (intrinsic), while positive emotions were influenced by viewing salads of multiple colors (intrinsic) and packaging (extrinsic). Pale green salads were generally less liked than darker green ones. Values, in one case, ranged from 4.39 to 7.28 (on a 9-point hedonic scale), but naming the product (“iceberg lettuce”) did raise the lowest score to 5.75. The addition of vegetables with orange and purple colors to the salad mix had a positive impact on the perception of pale green salads. This study demonstrated that intrinsic and extrinsic visual cues significantly influenced consumer emotions, hedonic perception and purchase intent of RTE salads, but the effects of extrinsic cues were generally less prominent

Comparison of discriminability of common food acceptance scales for the elderly

This study was aimed to compare four commonly used methods for evaluating consumer acceptance (the 5-point and the 9-point hedonic scales) and preference (the ranking scale and the best-worst scaling) in terms of their ability in discriminating samples and perceived ease of use by the elderly. Elderly (n = 100) and young adult (n = 100) consumers participated in this study. Each consumer evaluated five commercial orange juice samples in duplicate for hedonic rating and preference rank separately and then evaluated ten sets of three samples for the best-worst scale, following the balanced incomplete block design. Nonparametric tests were employed as normality of data was violated. A significant sample effect was observed in all four methods (P \u3c.001). Discriminating power of the best-worst scaling was more pronounced in the elderly than in the young adults; however, the best-worst scaling was easy to use for the young adults than for the elderly

Mediating role of knowledge management among human capital, leadership and business growth: Evidence from flavoring industry of Thailand

The Thai food industry has faced the crisis but government has devised strategies and policies to revitalize the industry successfully. Thailand is considered as one of the most attractive destinations in the world for international tourists and expected to remain attractive destination due to its landscape, culture and tourism opportunities. The current research effort investigated the business growth influenced by efficient human capital, suitable leadership style and effective knowledge management practices. The study found that human capital influences the knowledge management and business growth, the leadership also found to be statistically significant that it influences the knowledge management and business growth, moreover the mediation role of knowledge management has been reported as statistically significant, that effective knowledge management practices fully mediates relation among leadership, human capital and business growth. The study was conducted during pandemic restrictions, the future studies must be conducted with larger sample size and in comparison, with other related associated industries

Mediating role of knowledge management among human capital, leadership and business growth

The Thai food industry has faced the crisis but government has devised strategies and policies to revitalize the industry successfully. Thailand is considered as one of the most attractive destinations in the world for international tourists and expected to remain attractive destination due to its landscape, culture and tourism opportunities. The current research effort investigated the business growth influenced by efficient human capital, suitable leadership style and effective knowledge management practices. The study found that human capital influences the knowledge management and business growth, the leadership also found to be statistically significant that it influences the knowledge management and business growth, moreover the mediation role of knowledge management has been reported as statistically significant, that effective knowledge management practices fully mediates relation among leadership, human capital and business growth. The study was conducted during pandemic restrictions, the future studies must be conducted with larger sample size and in comparison, with other related associated industries.</jats:p

Mediating role of knowledge management among human capital, leadership and business growth

The Thai food industry has faced the crisis but government has devised strategies and policies to revitalize the industry successfully. Thailand is considered as one of the most attractive destinations in the world for international tourists and expected to remain attractive destination due to its landscape, culture and tourism opportunities. The current research effort investigated the business growth influenced by efficient human capital, suitable leadership style and effective knowledge management practices. The study found that human capital influences the knowledge management and business growth, the leadership also found to be statistically significant that it influences the knowledge management and business growth, moreover the mediation role of knowledge management has been reported as statistically significant, that effective knowledge management practices fully mediates relation among leadership, human capital and business growth. The study was conducted during pandemic restrictions, the future studies must be conducted with larger sample size and in comparison, with other related associated industries.</jats:p

Effects of Intrinsic and Extrinsic Visual Cues on Consumer Emotion and Purchase Intent: A Case of Ready-to-Eat Salad

With increasing demand for ready-to-eat (RTE) fresh vegetables, it is important to understand how visual information cues, both intrinsic and extrinsic, affect consumer perception of these products. This study developed an emotional and wellness lexicon related to RTE salads. Subsequent questionnaires with images of salads were used to quantify consumer (N = 150) emotional and hedonic perceptions related to green color shade, shape/size of pieces, multicolor scheme, product name, and packaging. The different visual cues significantly impacted emotions and their intensities. Qualitatively, feelings of health and wellness predominated across salad samples. Negative emotions were more influenced by size of piece and green-color (intrinsic), while positive emotions were influenced by viewing salads of multiple colors (intrinsic) and packaging (extrinsic). Pale green salads were generally less liked than darker green ones. Values, in one case, ranged from 4.39 to 7.28 (on a 9-point hedonic scale), but naming the product (“iceberg lettuce”) did raise the lowest score to 5.75. The addition of vegetables with orange and purple colors to the salad mix had a positive impact on the perception of pale green salads. This study demonstrated that intrinsic and extrinsic visual cues significantly influenced consumer emotions, hedonic perception and purchase intent of RTE salads, but the effects of extrinsic cues were generally less prominent.</jats:p