Reduction in sodium chloride content in saltine crackers through an edible coating

Crislayne Teodoro Vasques, Maiara Pereira Mendes, Denise de Moraes Batista da Silva and Antonio Roberto Giriboni Monteiro
Additional contact information
Maiara Pereira Mendes: Food Engineering Department, State University of Maringá (UEM), Maringá, Paraná, Brazil
Denise de Moraes Batista da Silva: Food Engineering Department, State University of Maringá (UEM), Maringá, Paraná, Brazil
Antonio Roberto Giriboni Monteiro: Food Engineering Department, State University of Maringá (UEM), Maringá, Paraná, Brazil

Czech Journal of Food Sciences, 2020, vol. 38, issue 4, 237-241

Abstract: Aiming to reduce the sodium content in saltine crackers, the present study employed a methodology of salt coating that provided an inhomogeneous distribution of salt so that the salt perception was not altered. To this end, three cracker recipes were prepared and compared. Recipe 1 (F1) was the standard, Recipe 2 (F2) had a 33.3% reduction in salt in the dough, and Recipe 3 (F3) had no salt in the dough but instead a salty coating with the same amount of salt as F2. Physicochemical and sensory analyses revealed that F1 and F3 were not statistically different in salt perception, whereas F2 differed from the others. From these results, it was concluded that the methodology of covering crackers with a salty coating with a 42.5% salt reduction could be an alternative to achieving salt reduction.

Keywords: salt reduction; healthy food; biscuit (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/221/2019-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/221/2019-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:38:y:2020:i:4:id:221-2019-cjfs

DOI: 10.17221/221/2019-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().