The aim of this study was to understand the impact of salt granulometry and the method of incorporation on the saltiness and texture perception of model pizza dough formulated without fat. Three salt granulometries and three methods of incorporation of salt were evaluated. Sensory methods were used to determine perceived saltiness and texture. Instrumental methods were performed to assess in vitro salt release. Salt granulometry did not seem to have an influence on saltiness and texture perception, except for coarse salt that had a particular behavior. Methods of incorporation of salt did not seem to have an impact on saltiness perception. These results were correlated to in vitro salt release. Methods of incorporation influenced texture perception, particularly in samples made with predissolved salt. These results are discussed in relation to a modification of the development of the gluten network and starch gelatinization, inducing a change in textural properties. Product texture did not seem to influence saltiness perception. These findings underline the complexity of saltiness perception.
PRACTICAL APPLICATIONSSalt reduction in food is becoming a major concern of public health authorities. Salt is used as a taste and flavor enhancer, and is involved in food preservation and food structure, particularly in bakery products for the development of the gluten network. This is why reducing the sodium content without altering organoleptic properties represents a major challenge for the food industry. This work presents the feasibility of varying salt granulometry and methods of incorporation as an efficient way of modifying saltiness and texture perception in order to reduce the salt content of pizza dough.
Salt reduction in food is a major concern for public health authorities but remains a challenge for the food industry. Aims of this study are to modulate salt distribution between the ingredients of salt-reduced pizza (230%) by modifying the salt content of each ingredient without changing the total salt content of pizza using mixture experimental design, to demonstrate its impact on sensory properties, and to determine the formulation with sensory properties, evaluated by Quantitative Descriptive Analysis, closest to the reference product. In this study, pizzas are made of dough, ham, cheese and sauce in constant proportions. Obtained results underline the consequences of modulating salt distribution on perception of multi-component foods. The distribution of salt between ingredients affects taste and texture perception and predictive models are established for each discriminating attributes. An optimal formulation, determined by multi-response analysis, is found with sensory properties closest to the reference product allowing compensating salt reduction. This formulation is composed of 20% of salt from cooked ham, 47.5% from mozzarella-style cheese, 0% from dough and 32.5% from tomato sauce. Salt should thus be located preferentially within mozzarellastyle cheese and tomato sauce whereas it can be extensively reduced in dough.
PRACTICAL APPLICATIONSIn addition to being used as a taste and flavour enhancer, salt is involved in (1) food preservation by decreasing water activity; (2) in food structure by modifying the protein network and interactions between proteins and components of food; and (3) in the variation of enzyme activity This is why, reducing the salt content in food products without affecting their organoleptic properties constitutes a major challenge for the manufacturers. This work presents the feasibility of modulating salt distribution between ingredients of salt-reduced pizza (230%) by modifying the salt content of each ingredient without changing the total salt content of pizza as an efficient way to maintain sensory perceptions as reference product allowing compensating salt reduction.Pizza samples were composed of a mixture of pizza dough, cooked ham, mozzarella-style cheese and tomato sauce. Pizza dough, varying in salt content, was provided by the M. GUILLOUX ET AL. SENSORY PROPERTIES OF SALT-REDUCED PIZZA: MIXTURE EXPERIMENTAL DESIGN Journal of Sensory Studies 30 (2015) 484-498 V C 2015 Wiley Periodicals, Inc.
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