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Effect of Dietary Sodium Levels on Consumer Appeal, The

presentation
posted on 15.06.2017, 00:00 by Kailin McClung
Literature supports the theory that high dietary salt intake is associated with increased blood pressure and increased risk of cardiovascular disease. However, there is no research that specifically examines the flavor difference between high sodium and low sodium variations where the only difference between identical recipes is the amount of salt used. Is there a flavor difference between low sodium and high sodium recipes? If there is a difference in flavor between low sodium and high sodium recipes, is that difference enough to outweigh the health benefits associated with the low sodium variation? Is the perceived flavor advantage in the high sodium variation worth the risk of increased blood pressure and increased risk of cardiovascular disease? This research evaluated different levels of sodium in guacamole and its consumer appeal.

History

Advisor

Schantz, Rhoda

ISO

eng

Language

English

Publisher

University of Wyoming. Libraries

Usage metrics

UGRD 2016

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Keywords

Licence

Exports