Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers

Abstract

AbstractThis study aimed at reducing the amount of salt added to potato chips by decreasing the size of salt particles. First, a selected panel (n = 15 assessors) evaluated the saltiness of potato chips added with refined and microparticulated salt using the magnitude estimation. The amount of 1.6% of refined salt, previously determined as just‐about‐right in potato chips, was equivalent to 1.2% of microparticulated salt. Afterward, an acceptance test (n = 115 consumers) was performed with six samples of potato chips added with microparticulated salt, with successive reductions from 1.2% to 0%, combined with a seasoning made of powdered parsley and onion. Results showed that it is possible to reduce salt by up to 65% without a significant decrease (p > .05) in acceptance. In conclusion, microparticulated salt associated with the flavor‐enhancing power of traditional seasonings proved to be a valuable strategy to reduce sodium in snacks.Practical ApplicationsPrevious studies have proposed strategies to reduce salt added topically to snacks without combining sodium chloride (NaCl) with additives such as potassium chloride (KCl) and monosodium glutamate (MSG). This study demonstrated, using a trained panel on magnitude scale, that decreasing the size of salt particles by a simple sieving process made it possible to reduce 25% of the salt added to potato chips. Further reduction was possible by combining microparticulated salt with powdered onion and parsley without a significant (p > .05) drop in consumer's acceptance (N = 115). The strategy not only makes snacks healthier but also improves flavor and keeps the product's clean label, which is a demand of the consumer.