Reduced‐sodium roasted chicken: Physical/technological characteristics, optimized KCl‐seasoning mixture, consumer perception, liking, emotions, and purchase intent (original) (raw)

Journal of Food Science

Abstract

For thousands of years, sodium chloride (NaCl) has been used as a preservative and flavor enhancer. In the organism, NaCl plays a role in nerve functions, osmotic pressure, and nutrient absorption. However, high consumption of NaCl could lead to health issues, such as hypertension and heart‐related problems. For these reasons, potassium chloride (KCl) has been considered a salt substitute in foods, but KCl could be limited to food matrixes because of its unwanted bitterness and metallic aftertaste. As a result, the objective of this study was to analyze KCl‐reduced‐sodium roasted chicken in physical/technological characteristics, KCl‐seasoning mixture, consumer perception, liking, emotions, and purchase intent (PI). An extreme vertice mixture design decided granulated garlic (74.09%), black pepper (9.95%), smoked paprika (14.47%), and KCl (1.39%) ratio of good seasoning‐KCl mixture for roasted chicken based on sensory attributes used on the desirability function methodology. After o...

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