The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits

The use of salt substitutes to replace sodium chloride in food products: a review

“…In contrast, Ayed et al . (2021) demonstrated that NaCl reduction of 33% and above showed significant differences ( P < 0.05) in salty perception by sensory panels, microstructure, reduced water content and hardness of sweet biscuits. The micrographs showed that more air cells had been observed in the matrix of salt‐reduced biscuits.…”

The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

“…Therefore, it is essential to comprehensively reduce the consumption of high-salt products and promote the consumption of healthier foods with minimal salt content ( Grillo, Salvi, Coruzzi, Salvi, & Parati, 2019 ). Many strategies have been reckoned to reduce the salt content in processed foods ( Yang et al, 2018 ), and some studies even emphasized the complete replacement of NaCl with other chloride salts ( Wu et al, 2016 , Hurst et al, 2021 , Ayed et al, 2021 ). However, these changes led to a significant negative impact on the product properties ( Zhang et al, 2020 ).…”