Long-term change in consumer acceptance for salt-reduced 'udon noodle soup' over repeated intake at home

• Published in: International journal of food science & technology 2015-02, Vol.50 (2), p.541-548
• Main Authors: Kwak, Han Sub, Kim, Misook, Lee, Youngseung, Jeong, Yoonhwa
• Format: Article
• Language: English
• Subjects: Consumer acceptance; Consumer attitudes; Food science; long-term acceptability; repeated intake; Salinity; salt reduction; Soups; udon
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12702

Summary The objective of this study was to compare consumer acceptability of sweet (SW) and salty (SA) udon noodle soups over repeated intakes. SW was reformulated by reducing the salt by 15.0% in comparison with SA to offer a less salty udon noodle soup. Although there were different intensities in some attributes, it was verified that SW and SA had similar consumer acceptabilities. The overall acceptance, degree of boredom and degree of appetite to retaste were stable over the ten sessions, showing no statistically significant difference. The increase of sweetness in udon noodle soup did not generate a gradual decrease of consumer acceptance. On the other hand, consumer perception of the intensities of sweetness and saltiness for SW and SA gradually decreased as the tasting went on. Reformulation by increasing sweetness and decreasing saltiness for udon noodle soup will not influence negatively for long‐term consumer acceptability and can apply to the commercial formula for ‘salt‐reduced udon noodle soup’. Overall acceptance, degree of boredom, and intensities of sweetness and saltiness of udon noodle soup over ten repeated intakes at home.