Detection of 12.5% and 25% Salt Reduction in Bread in a Remote Indigenous Australian Community

Detection of 12.5% and 25% Salt Reduction in Bread in a Remote Indigenous Australian Community

Food reformulation is an important strategy to reduce the excess salt intake observed in remote Indigenous Australia. We aimed to examine whether 12.5% and 25% salt reduction in bread is detectable, and, if so, whether acceptability is changed, in a sample of adults living in a remote Indigenous com...

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Bibliographic Details
Main Authors: Emma McMahon, Rozlynne Clarke, Rachael Jaenke, Julie Brimblecombe
Format: Article
Language:English
Published: MDPI AG 2016-03-01
Series:Nutrients
Subjects:
salt
reformulation
Indigenous Australian consumers
bread
acceptance
detection
Online Access:http://www.mdpi.com/2072-6643/8/3/169

Internet

http://www.mdpi.com/2072-6643/8/3/169

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