Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters

GUSMÃO, Thaisa Abrantes Souza; ALEXANDRE, Anatalha Marinho; SOUZA, Nayara Gabriela Gonçalves de; SASSI, Katharina Kardinele Barros; GUSMÃO, Rennan Pereira de; MOREIRA, Ricardo Targino

doi:10.1590/1678-457X.32216

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Research Paper • Food Sci. Technol (Campinas) 37 (suppl 1) • Dec 2017 • https://doi.org/10.1590/1678-457X.32216 copy

Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to the replacement of sodium chloride (0.4 to 1.6%) by potassium chloride (0.2 to 0.8%) in French bread formulation and evaluate its effect on physical, physicochemical and sensory characteristics. For the preparation of bread was used a factorial design 2² with 4 factorial points and 3 central points, totaling 7 experiments. The physical and physicochemical parameters analyzed were: specific volume, moisture, color of the peel and crumb, pH, acidity and texture profile, sodium and potassium. The sensory evaluation of bread was performed using quantitative descriptive analysis, with 12 sensory terminologies. Response variables of salty taste and sensory chewiness generated statistically significant models. The results indicated optimal ranges of 0.2 to 0.5% of potassium chloride, and 1.0 to 1.6% for sodium chloride, and proved the technical feasibility of producing French bread with 50% salt reduction (174.09 mg.50 g^–1), compared to a standard formulation of 1.88% (306.5 mg.50g^-1) salt, corresponding to the prognosis recommended by the National Health Surveillance Agency.

Keywords:
hypertension; prevention; sodium reduction

Assays	Sodium chloride (%) X1	Potassium chloride (%) X2
1	0.4 (–1)	0.2 (–1)
2	1.6 (+1)	0.2 (–1)
3	0.4 (–1)	0.8 (+1)
4	1.6 (+1)	0.8 (+1)
5	1.0 (0)	0.5 (0)
6	1.0 (0)	0.5 (0)
7	1.0 (0)	0.5 (0)

TABLE OF REFERENCES FOR SENSORY ANALYSIS OF FRENCH BREAD
Descriptive terms (attributes)		Definition	References
Appearance (Peel)	Peel color	Brown color characteristic of baked French bread peel	Light (Brown): French bread with minimum baking time
	Peel color	Brown color characteristic of baked French bread peel	Dark (dark brown): French bread with maximum baking time
	Purity of the Surface color	Regarding the brightness of the peel of French bread	Opaque: Egg Sponge Bread (bisnaguinha)
	Purity of the Surface color	Regarding the brightness of the peel of French bread	Bright: Sweet bread
	Opening of the peel	The bread should not be obstructed; the cuts should be regular, well-defined, smooth surface and well highlighted edges.	Closed: French bread with closed peel
	Opening of the peel		Open: French bread with open peel
Appearance (Crumb)	Crumb color	White color characteristic of French bread crumb	Weak (pure white): Wheat flour
	Crumb color	White color characteristic of French bread crumb	Strong (Lightly cream): Milky Flour
	Crumb structure	Homogeneous with slightly elongated cells with thin walls and without holes	Uniform: Egg Sponge Bread (bisnaguinha)
	Crumb structure		Not uniform: Panettone
Aroma	Fermented aroma	characteristic aroma of fermented dough	None: filtered water
Aroma	Fermented aroma	characteristic aroma of fermented dough	Strong: Biological yeast paste
Taste	Salty taste	Taste stimulated by the presence (intensity) of salt in the sample	None: filtered water
	Salty taste		Strong: Cracker
	Residual Bitter	Bitter taste perceived in the mouth after swallowing the sample	Weak: (filtered water)
	Residual Bitter		Strong (accented bitter taste): Solution with 1% caffeine
Texture	Peel crispness	It produces a sharp sound when bitten, clicking on teeth	Little (no sound): cornstarch biscuit immersed in water
	Peel crispness	It produces a sharp sound when bitten, clicking on teeth	Much (Displays noise): Toast
	Softness of Crumb	Referring to the soft appearance of the crumb when chewing or cutting, ranging from firm to soft	Weak (low smoothness): water and salt cracker
	Softness of Crumb		Strong (Soft): Commercial Cake
	Chewiness	Required number of chews before swallowing	Little: Gum Biscuits (raivinha)
	Chewiness	Required number of chews before swallowing	Much: Cereal bar
	Moisture	Sensation caused by the amount of water in the food	Little: Water and salt cracker
	Moisture	Sensation caused by the amount of water in the food	Much: Commercial Cake

Samples ^{^} Mean of triplicate (± standard deviation);		Assays
		1	2	3	4	5	6	7
Moisture		30.62 ± 0.42	30.76 ± 1.00	31.37 ± 1.09	29.98 ± 0.48	31.04 ± 0.33	31.70 ± 0.07	31.82 ± 0.25
pH		5.78 ± 0.02	5.72 ± 0.01	5.86 ± 0.01	5.73 ± 0.02	5.74 ± 0.01	5.66 ± 0.02	5.83 ± 0.01
Acidity		2.83 ± 0.09	3.46 ± 0.05	3.10 ± 0.05	3.40 ± 0.15	2.76 ± 0.06	3.63 ± 0.05	3.20 ± 0.06
Specified volume		7.38 ± 0.29	6.07 ± 0.07	6.98 ± 0.43	6.50 ± 0.64	6.95 ± 0.32	6.69 ± 0.44	7.20 ± 0.10
Peel color	^L*	67.89 ± 5.88	66.84 ± 2.36	69.13 ± 1.98	59.38 ± 1.70	68.37 ± 5.01	67.14 ± 0.44	62.82 ± 2.79
	^a*	3.46 ± 1.73	8.63 ± 1.94	6.49 ± 2.36	7.27 ± 2.46	5.87 ± 1.27	8.09 ± 0.08	7.89 ± 2.04
	^b*	32.37 ± 2.12	38.05 ± 3.32	35.49 ± 5.75	31.82 ± 4.30	35.61 ± 0.85	39.13 ± 0.38	35.72 ± 4.64
Crumb color	^L*	84.27 ± 0.68	83.06 ± 1.06	84.01 ± 0.69	83.45 ± 1.53	84.91 ± 1.11	81.58 ± 2.47	83.44 ± 0.94
	^a*	-1.82 ± 0.13	-1.68 ± 0.07	-1.86 ± 0.06	-1.32 ± 0.09	-1.94 ± 0.07	-1.86 ± 0.13	-2.00 ± 0.06
	^b*	15.46 ± 1.30	16.07 ± 0.31	14.88 ± 0.38	16.31 ± 0.56	15.24 ± 1.28	14.68 ± 1.16	15.04 ± 0.28
Chewiness^* ***** Mean of ten repetitions on different samples (± standard deviation). (J)		5.46 ± 1.12	4.14 ± 0.54	5.61 ± 1.63	5.71 ± 0.71	4.91 ± 0.96	5.59 ± 0.89	5.35 ± 1.15
Elasticity^* ***** Mean of ten repetitions on different samples (± standard deviation). (mm)		0.87 ± 0.07	0.93 ± 0.16	0.85 ± 0.05	0.94 ± 0.02	0.93 ± 0.05	0.94 ± 0.02	0.91 ± 0.02
Cohesivenes^* ***** Mean of ten repetitions on different samples (± standard deviation). (Dimensionless)		0.65 ± 0.05	0.63 ± 0.04	0.63 ± 0.06	0.73 ± 0.06	0.69 ± 0.02	0.77 ± 0.07	0.68 ± 0.02
Firmness^* ***** Mean of ten repetitions on different samples (± standard deviation). (N)		9.53 ± 0.85	7.46 ± 0.91	7.30 ± 1.76	7.85 ± 1.22	7.66 ± 1.01	6.51 ± 0.93	8.55 ± 1.81

Sensory attributes ^{^} Mean of three replicates (± standard deviation).	Assays
	1	2	3	4	5	6	7
CC	2.87 ± 1.17	3.09 ± 1.25	3.85 ± 1.08	4.36 ± 1.25	3.52 ± 1.18	5.19 ± 1.26	3.31 ± 1.33
PCS	3.00 ± 1.43	1.61 ± 1.19	4.14 ± 1.06	4.25 ± 2.00	4.56 ± 1.69	1.46 ± 0.99	5.45 ± 1.10
AP	4.35 ± 1.78	2.55 ± 1.35	5.98 ± 1.39	6.20 ± 1.68	5.56 ± 1.00	3.54 ± 2.07	5.05 ± 1.12
CM	1.89 ± 0.89	1.95 ± 0.79	1.86 ± 0.89	1.62 ± 0.80	2.19 ± 0.84	2.12 ± 0.93	1.80 ± 0.92
EM	5.14 ± 1.47	5.01 ± 1.89	5.13 ± 1.77	5.34 ± 1.79	4.91 ± 1.44	4.91 ± 1.44	5.46 ± 1.86
AF	2.16 ± 1.59	2.39 ± 1.90	2.06 ± 1.57	2.12 ± 1.49	2.07 ± 1.46	2.88 ± 1.69	2.03 ± 1.39
SS	1.31 ± 0.66	3.74 ± 1.25	2.09 ± 1.42	4.10 ± 1.73	2.98 ± 1.35	2.30 ± 0.94	2.52 ± 1.19
RA	1.52 ± 1.44	0.86 ± 1.15	1.70 ± 1.60	0.63 ± 0.56	0.87 ± 1.12	1.60 ± 1.70	1.10 ± 1.41
CRC	2.01 ± 1.09	1.37 ± 0.92	1.89 ± 1.36	2.04 ± 1.44	2.12 ± 1.41	2.43 ± 1.29	1.64 ± 1.10
MM	6.63 ± 0.93	7.09 ± 0.94	6.82 ± 1.05	6.88 ± 1.12	6.80 ± 1.00	8.56 ± 1.14	7.01 ± 1.11
MAS	5.94 ± 1.28	5.17 ± 1.48	6.05 ± 1.61	6.35 ± 1.44	5.90 ± 1.19	6.04 ± 1.23	5.82 ± 1.58
UM	5.39 ± 1.41	6.00 ± 1.43	5.09 ± 1.31	5.66 ± 1.21	5.60 ± 1.29	5.22 ± 1.26	5.70 ± 1.24

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[1] *Corresponding author: ta_brantes@hotmail.com