Impact of salting practices on sodium distribution in carrots assessed by quantitative MRI

Currently, sodium consumption is significantly higher than the 5 g per day recommended by health organizations. This paper aimed to compare salt distribution in food according to domestic salting practices. For this study, carrots boiled in water were used as a food model. Two practices were compared. On the one hand, sprinkling salt on the food after cooking, and on the other one, adding salt during cooking (i.e. in the cooking water). Two salts were compared: fine sea salt and fleur de sel, the latter having larger crystals. Sodium distribution, which is assumed to influence saltiness perception, can be assessed by quantitative MRI (qMRI). Thanks to a newly developed methodology, quantitative sodium maps were successfully obtained for the two salting practices. It was also possible to monitor the evolution of sodium distribution in different parts of the cooked carrots. Results show that a more heterogeneous distribution of sodium is obtained when salting is performed after cooking using fleur de sel compared to when salting is performed during cooking. The expected results allow us to highlight practices in terms of table salt use that can easily be adopted by consumers to increase the sensory availability of discretionary salt therefore lowering salt intake.