LIKING OF POPCORN CONTAINING DIFFERENT LEVELS OF SALT1

Authors

  • ZATA VICKERS,

    1. Department of Food Science and Nutrition University of Minnesota 1334 Eckles Avenue St. Paul, Minnesota 55108
    Search for more papers by this author
  • ANNA ROBERTS

    1. Department of Food Science and Nutrition University of Minnesota 1334 Eckles Avenue St. Paul, Minnesota 55108
    Search for more papers by this author
    • 2

      Current address: Coca-Cola Foods, P.O. Box 1268, Plymouth, FL 32768.


  • 1

    Published as paper No. 19,064 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under Project 18–52.

  • We wish to thank The Pillsbury Co. for providing the ingredients, facilities and advice necessary for preparing the popcorn.

ABSTRACT

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.

Ancillary