Reduced-sodium roasted chicken: Physical/technological characteristics, optimized KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent

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 optimizing the KCl-seasoning blend, NaCl/KCl replacement levels (0%, 25%, 50%, 75%, and 100%) were established and evaluated consumer perception, liking, emotions, and PI. Adding 25% and 50% of KCl showed no significant (p > 0.05) impact on the sensory attributes. Likewise, PI significantly (p < 0.05) increased when utilizing 25% and 50% of KCl after panelists received information about sodium health risks (SHR). Regarding emotional responses, unsafe and worried significantly (p < 0.05) decreased among the highest KCl replacement levels (75% and 100%) after panelists obtained the SHR. Overall liking, gender, age, salt user, and positive emotional responses (satisfied and pleased) were decisive predictors concerning PI among panelists.

Automated summary

Potassium chloride (KCl) has been considered as a salt substitute, but its unwanted bitterness and metallic aftertaste have limited its usage. This study aimed to analyze the physical/technological characteristics, KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent of KCl-reduced-sodium roasted chicken. After optimizing the KCl-seasoning blend, different levels of NaCl/KCl replacement were evaluated, and adding 25% and 50% of KCl did not significantly impact sensory attributes. Moreover, consumer purchase intent significantly increased when panelists received information about sodium health risks (SHR), and emotional responses of feeling unsafe and worried decreased with higher KCl replacement levels (75% and 100%) after learning about SHR. Overall liking, gender, age, salt usage, and positive emotional responses (satisfied and pleased) were important predictors of purchase intent among panelists.