Low‐sodium roasted peanuts: effects of salt mixtures (NaCl, KC l and glycine) on consumer perception and purchase intent

The effects of ten treatment combinations of two salts (NaCl, KCl) and glycine were evaluated on low‐sodium roasted peanuts. Consumers’ (N = 330, recruited from college campus) liking, emotions, perceived saltiness and bitterness intensity, satisfaction and purchase intent (PI) of peanuts were measured following a balanced incomplete block design (t = 10, k = 3, r = 9, b = 30, λ = 2, e₂ = 0.74). Emotions and PI were evaluated both before and after presenting a low‐sodium health benefit message. Sodium content of peanuts was reduced from 140 mg Na/50 g peanuts to 41.67 mg Na/50 g without significantly affecting liking scores and with positive PI over 60%. In general, high bitterness and low saltiness intensity ratings negatively affected liking and satisfaction. Consumers expressed less satisfaction when perceived saltiness intensity was ‘Not Enough’ than when ‘Too Much.’ Based on optimisation analysis, any formulation within the range of 59‐100/0‐40/0‐12.5% NaCl/KCl/Gly‐ representing a potential 37% sodium reduction past minimum ‘low sodium’ requirements‐ will yield an acceptable product.