Sensory acceptability, quality and purchase intent of potato chips with reduced salt (NaCl) concentrations

Abstract

High sodium intake is associated with increasing risks of cardiovascular diseases. This research evaluated sodium chloride (NaCl) reduction and potassium chloride (KCl) replacement on acceptability and quality of potato chips. Brine solutions of NaCl (5 to 1 g/100 mL) and NaCl/KCl (5/0 to 3/2 g/100 mL) were used for chips preparation. Two consumer studies were conducted. In Study 1, consumers (N = 65) evaluated acceptability of chips with decreasing levels of NaCl. In Study 2, consumers (N = 45) evaluated acceptability of chips with increasing levels of KCl. NaCl can be reduced up to 40% without affecting the overall liking of chips. KCl can replace up to 10% of NaCl without affecting taste liking. Partial replacements of KCl decreased the texture liking of chips by 13–30%. Purchase intent was positively affected (increases of 7–36%) by the reduction in sodium information provided to consumers. Decreasing concentrations of NaCl in potato chips resulted in increasing pH values (from 4.7 to 5.0) and decreasing salinity (from 5.5 to 1.7 g/100 g) for Study 1. Inclusion of KCl in chips resulted in decreases in the L* colour value (darker), hardness, and pH for Study 2. These findings are useful for understanding consumers acceptability and quality of potato chips with reduced-sodium formulations.