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.

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