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

Abstract

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.

Sodium reduction technologies applied to bread products and their impact on sensory properties: a review

“…KCl’s feasibility as a salt replacer was investigated in wheat bread by Antúnez et al . (2018). A trained panel characterised bread containing a variety of NaCl:KCl blends using a temporal Check‐All‐That‐Apply method and found that substituting 30% NaCl produced a bread with a similar sensory profile, although once substitution levels reached 40% and above, an increase in the observation of a metallic attribute occurred.…”

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

“…Most previous studies involving sodium-reduced food products have used static approaches for the sensory characterization of products rather than dynamic methodologies. However, in the last decade, an increasing number of studies have addressed the effect of salt reduction on the temporal sensory profile of different food categories such as sausages and ham, cheese, cream cheese, butter, margarine, bread and shoestring potatoes [17][18][19][20][21][22][23][24][25][26][27][28]. Temporal sensory methods have proven useful for understanding the impact of sodium reduction during reformulation processes [10].…”

Validation of a recommended practice for assessing “characterizing flavor” to meet requirements of the EU Tobacco Product Directive (2014/40/EU)

“…CATA testing has been identified by multiple reports as appropriate for the determination of whether the product has specific sensory flavor characteristics, including flavors, suggesting that it is appropriate for use in these specific circumstances. For example, it has been used to examine products such as bread (Antúnez, Giménez, Vidal, & Ares, ), strawberries (Oliver, Cicerale, Pang, & Keast, ), beer (Reinbach, Giacalone, Bredie, Machado Ribeiro, & Bom Frøst, ), cosmetics (Parente, Ares, & Manzoni, ), and many other products.…”