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

Ayed, Charfedinne; Lim, Mui; Nawaz, Khatija; Macnaughtan, William; Sturrock, Craig J.; Hill, Sandra E.; Linforth, Robert; Fisk, Ian D.

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Authors

Charfedinne Ayed

Mui Lim

Khatija Nawaz

William Macnaughtan

Sandra E. Hill

Robert Linforth



Abstract

© 2021 Salt is included in many foods which consumers do not regard as salty. This “hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits (1.05 g NaCl/100 g). Sensory tests revealed significant flavour and texture differences after a salt reduction of 33% (0.86 g/ 100 g). This was explained by differences in the partitioning of hydrophobic aroma compounds into the headspace and a significant impact on structure. Texture analysis and X-ray-µCT measurements revealed a reduced hardness with larger and more air cells in salt-reduced biscuits. It is suggested that salt impacts on cereal proteins by altering their aggregation around flour particles and at bubble walls and that slower water loss occurs in salted matrices during baking. Hence, this study revealed the key properties significantly affected by salt reduction and proposes an explanation which will help to develop a targeted “hidden-salt” reduction strategy.

Citation

Ayed, C., Lim, M., Nawaz, K., Macnaughtan, W., Sturrock, C. J., Hill, S. E., …Fisk, I. D. (2021). The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits. Food Chemistry: X, 9, Article 100115. https://doi.org/10.1016/j.fochx.2021.100115

Journal Article Type Article
Acceptance Date Dec 8, 2020
Online Publication Date Jan 7, 2021
Publication Date Mar 30, 2021
Deposit Date Jan 27, 2021
Publicly Available Date Jan 27, 2021
Journal Food Chemistry: X
Electronic ISSN 2590-1575
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 9
Article Number 100115
DOI https://doi.org/10.1016/j.fochx.2021.100115
Public URL https://nottingham-repository.worktribe.com/output/5272074
Publisher URL https://www.sciencedirect.com/science/article/pii/S2590157521000031#ak005

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