Abstract
Excess sodium in foods is one of the factors in chronic non-communicable diseases whose importance is on the rise. Thus, the aim of this study was to optimize a replacement for sodium in an appetizer-type Mignon cracker on an industrial scale. For this, a mixture design consisting of seven formulations were prepared with sodium replacement ranging between 30 and 60 %. The partial sodium replacement used industrial ingredients (Nutek Salt and PuraQ NA4, and modified KCl and flavor), to assess the impact on sodium content and texture (hardness). No significant differences were found in the hardness attribute. Sodium reduction ranged from 943.43 to 637.21 mg 100 g–1, and formulation 7 (F7) with 60 % replacement could cash in on the “Reduced in sodium” appeal. A sensory Quantitative Descriptive Analysis accessed the sensory profiles of formulations, and significant differences were observed (p < 0.05) in salty taste, sweet taste, bread aroma, and formulation 4 (40 % replacement) but were not significantly different from the formulation in salty taste. In PCA, the first main component showed variability between samples of 84.6 %, while the second axis explained 11.5 % of this variability. Acceptance (taste and overall quality) and purchase intention (above > 70 %) showed that the substitution did not affect consumers’ perceptions, with no significant difference between controls, F4 and F7.
Highlights
The consumption of processed and/or industrialized foods and sedentary lifestyle, favors the occurrence of chronic non-communicable diseases known as CNCDs, among which the most common are diabetes, cardiovascular diseases and obesity (Benziger et al, 2016; WHO, 2002, 2010)
A sensory Quantitative Descriptive Analysis accessed the sensory profiles of formulations, and significant differences were observed (p < 0.05) in salty taste, sweet taste, bread aroma, and formulation 4 (40 % replacement) but were not significantly different from the formulation in salty taste
F4, F5, F6 and formulation 7 (F7), can use the term “sodium reduced” on the label, justified by sodium reduction higher than 25 %, as established by the Brazilian regulation RDC n. 54 (ANVISA), and only F7 could do the same according to FDA 21CFR101.56
Summary
The consumption of processed and/or industrialized foods and sedentary lifestyle, favors the occurrence of chronic non-communicable diseases known as CNCDs, among which the most common are diabetes, cardiovascular diseases and obesity (Benziger et al, 2016; WHO, 2002, 2010). Sodium reduction is based on the direct reduction or use of NaCl substitute salts and other ingredients. This approach is very modern and is widely applied to the reduction of sodium in cheeses, meats and culinary preparations (Di Domenico et al, 2020; Hoffmann et al, 2020; Santos et al, 2020; Vidal et al, 2020). Many salt substitutes available on the market use KCl as the main ingredient, as it has a salting capacity very similar to NaCl. KCl has a bitter taste which is an inconvenience for the food industry (Cepanec et al, 2017). A solution currently on offer to the industry is modified potassium chloride, called Nutek Salt, whose main characteristic is the absence of residual bitter taste. Crystals of modified potassium chloride called Nutek Salt have proven to be a plausible alternative with the potential to replace up to 50 % of sodium chloride (Kanellos, 2012)
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