Applicability of salt reduction strategies in pizza crust

Mueller, Eva; Koehler, Peter; Scherf, Katharina Anne

doi:10.1016/j.foodchem.2015.07.066

Cited by 62 publications

(58 citation statements)

References 30 publications

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“…This result supports the feasibility of this sodium reduction strategy in toast bread and reinforces the idea that partial rather than total substitutions should be used. In line with this, Mueller, Koehler, and Scherf () reported that it was possible to replace 30% of sodium chloride by KCl in pizza crust without noticeable changes in saltiness or bitterness perception.…”

Section: Discussionmentioning

confidence: 67%

Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception

Antúnez

Giménez

Vidal

et al. 2018

Journal of Sensory Studies

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Sodium reduction strategies that fully or partially compensate for the effect of reducing sodium on the sensoy profile of foods have been proposed as a cost‐effective alternative to decrease dietary sodium intake at the population level. The present work aimed at exploring the effect of partially replacing NaCl with KCl on the sensory characteristics and hedonic perception of toast bread. Equivalent salty concentration of NaCl : KCl blends were estimated relative to different NaCl concentrations, using paired comparisons with a panel of trained assessors. The influence of partially replacing NaCl by KCl on the dynamic sensory profile of toast breads was assessed using the Temporal Check‐all‐that‐apply approach with a trained panel. Finally, a consumer study was carried out to evaluate consumers' sensory and hedonic perception of toast breads produced by partially replacing 30% NaCl with KCl. Results from the present work suggest that KCl can be deemed effective at compensating for saltiness intensity in sodium reduced toast breads. Partial replacement of 30% NaCl with KCl did not significantly affect the sensory characteristics of toast breads. However, NaCl replacement equal or higher than 40% caused an increase in bitterness, off‐flavor, and metallic flavor. Heterogeneity in consumer hedonic reaction toward partial replacement of NaCl with KCl was observed, but mainly associated to differences in texture perception. Practical applications In the context of growing concerns about the excessive sodium intake at the population level, results from the present work showed that 30% replacement of NaCl with KCl did not significantly affect consumers' sensory and hedonic perception of toast breads. This approach seems to be effective at compensating for saltiness intensity and proved to be promising for the development of low‐sodium food products.

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Section: Discussionmentioning

confidence: 67%

Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception

Antúnez

Giménez

Vidal

et al. 2018

Journal of Sensory Studies

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“…[29] Adding salt to the dough seems to increase protein association by the means of ionic, hydrophobic, and hydrogen bonds that cause a decrease in WA. [18] It is widely accepted that addition of salt (at 1.2% and 1.5%) increases dough stability [20][21][22][23][24][25][26][27][28][29] . Salt-reduced doughs tend to be relatively firm at the beginning of the mixing process, but can easily become over-mixed, resulting in a less stable and weak dough.…”

Section: Empirical Rheology Of Doughmentioning

confidence: 99%

“…[18] Other studies assessed consumer acceptability and purchase intent of 25% and 30% reduced-Na bread and reported no impact of these reductions on overall acceptability, colour, flavour, and texture acceptability, even when compared with control bread. [11,[19][20][21][22][23][24][25][26][27][28][29][30][31][32] However, these studies did not show how further reductions would affect consumer liking of bread. An assessment of sodium in breads from bakeries across Lebanon showed fluctuations in salt levels of white pita bread ranging from 0.19% to 2.72%, with an average of 1.3%.…”

Section: Empirical Rheology Of Doughmentioning

confidence: 99%

“…Ag-NaCl could, in principle, reduce Na levels up to 25-50% in many products without compromising flavour. [21] In an effort to reduce the salt intake resulting from the consumption of the highly popular bread products in Lebanon, this study aimed at determining the equivalent amount of salt replacers needed to induce the same degree of "ideal" saltiness provided by NaCl. The influence of three types of salt of different concentrations on the empirical rheological properties of wheat dough and its resulting sensory properties was investigated in white pita bread.…”

Section: Introductionmentioning

confidence: 99%

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Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction

Georges

Daroub

Toufeili

et al. 2018

International Journal of Food Properties

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In an attempt to reduce the salt intake from bread consumption while maintaining acceptable sensory bread characteristics, three treatments (NaCl, Ag-NaCl, and NaCl-KCl) each having five different salt levels were used to formulate fifteen versions of white pita bread. Results showed that decreasing salt levels significantly lowered dough stability and time to breakdown and increased the mixing tolerance index. Bread acceptability was independent of salt content; however, ratings on the Just-About-Right scale showed 0.9% NaCl as optimal salt level in bread. Breads with lower salt content had higher ratings for sweetness, yeasty odour, and flavour with decreased saltiness perception. Amount of 0.67% Ag-NaCl and 1.13% NaCl-KCl were needed to achieve an equivalent saltiness to 0.9% NaCl, suggesting a respective 25.6% and 12.1% sodium reduction without compromising taste. Results suggested that a 60% sodium reduction in white pita bread was achieved with acceptable mixing and sensory characteristics.

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“…That is why, based on recent studies, the WHO strongly recommends decrease of sodium dietary intake to less than 2 grams per day (less than 5 grams of salt per FOOD SCIENCE DOI:10.22616/rrd.23.2017.036 day) for adults (WHO, 2012). It is possible to reduce amount of sodium in processed foods by applying different strategies, and in result there are not any losses of salty taste (Mueller, Koehler, & Scherf, 2016). So it is important to remind the public that salt reduction is advisable and necessary for both consumers and manufacturers.…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of potato and vegetable crisps in Latvian market

Kalnina¹,

Straumīte²,

Krūma³

et al. 2017

Research for Rural Development

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Salty snacks are popular appetizers consumed between meals and are one of favourite components of menu at different social gatherings and private celebrations. Consumers base their choice of snacks not only on flavour and smell of product, but also on different kinds of parameters like colour, texture and nutritional value as well as other information labelled on packaging. Typically salty snacks are associated with potato (Solanum tuberosum) crisps, but in present paper there were viewed also vegetable crisps and snacks. The aim of this research was to evaluate nutritional value and physical quality of potato and vegetable crisps and wholegrain snacks in Latvian market. From January to March 2017, 22 potato and vegetable crisps and wholegrain snack samples from Latvian market were analysed. For all samples, information on the labels was analysed as well as salt content, thickness, crispness and colour using standard methods. For 31.8% of the investigated samples, presented information on label and determined salt content do not differ significantly (p > 0.05). That means that 68.2% of the analysed potato, vegetable crisps and snacks on the packaging labels have represented incorrect salt content. Positive moderate correlation (r = 0.489) between potato and vegetable crisps thickness and crispness was found out. Raw materials and ingredients of samples directly impact colour values. If a sample contains beetroot, the colour results would indicate dark red. All potato crisps colour values point out light yellow colour.

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Applicability of salt reduction strategies in pizza crust

Cited by 62 publications

References 30 publications

Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception

Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception

Dough mixing properties and white pita bread sensory characteristics as affected by salt reduction

Quality evaluation of potato and vegetable crisps in Latvian market

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