Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts

Pieta, Fabiana; Pieta, Adriana; Marques, Caroline; Burgardt, Vânia de Cássia da Fonseca; Prado, Naimara Vieira do; Machado-Lunkes, Alessandra; Lucchetta, Luciano

doi:10.1590/1678-992X-2020-0324

Fabiana Pieta

Kellogg’s Parati, R. Tiradentes, 475 – 89990-000 – São Lourenço do Oeste, SC – Brasil.

http://orcid.org/0000-0001-8134-4443

Adriana Pieta

Kellogg’s Parati, R. Tiradentes, 475 – 89990-000 – São Lourenço do Oeste, SC – Brasil.

http://orcid.org/0000-0003-2376-0152

Caroline Marques

Universidade Federal do Paraná – Depto. de Engenharia Química, Av. Francisco Heráclito dos Santos, 100 – 81531-980 – Curitiba, PR – Brasil.

http://orcid.org/0000-0002-0215-2679

Vânia de Cássia da Fonseca Burgardt

Universidade Tecnológica Federal do Paraná – Depto. de Ciências Agrárias, Campus Francisco Beltrão, C.P. 135 – 85601-971 – Francisco Beltrão, PR – Brasil.

http://orcid.org/0000-0002-2029-9914

Naimara Vieira do Prado

Universidade Tecnológica Federal do Paraná – Depto. de Física, Estatística e Matemática, Campus Francisco Beltrão, C.P. 135 – 85601-971 – Francisco Beltrão, PR – Brasil.

http://orcid.org/0000-0001-8952-7092

Alessandra Machado-Lunkes

Universidade Tecnológica Federal do Paraná – Depto. de Química, Bioquímica e Biologia, Campus Francisco Beltrão, C.P. 135 – 85601-971 – Francisco Beltrão, PR – Brasil.

http://orcid.org/0000-0002-7258-9905

Luciano Lucchetta ^**Corresponding author <lucchetta@utfpr.edu.br>

Universidade Tecnológica Federal do Paraná – Depto. de Ciências Agrárias, Campus Francisco Beltrão, C.P. 135 – 85601-971 – Francisco Beltrão, PR – Brasil.

http://orcid.org/0000-0001-9764-941X

*Corresponding author <lucchetta@utfpr.edu.br>

Edited by: Luís Guilherme de Lima Ferreira Guido

Authors’ Contributions

Conceptualization: Pieta, F.; Pieta, A.; Burgardt, V.C.F.; Machado-Lunckes; Lucchetta, L. Data acquisition: Pieta, F.; Pieta, A. Data analysis: Pieta, F.; Pieta, A. Design of methodology: Pieta, F.; Pieta, A.; Burgardt, V.C.F.; Prado, N.V.; Machado-Lunckes; Lucchetta, L. Writing and editing: Pieta, F.; Pieta, A.; Marques, C.; Burgardt, V.C.F.; Prado, N.V.; Machado-Lunckes; Lucchetta, L.

Mixture design^# # X1+X2+X3= 1 ou 100 %; X1 = NaCl, X2 = Nutek Salt and X3 = PuraQ NA4;
Formulations^## ## V = vertex, C = centroide;	Original Components			Pseudo Components
Formulations^## ## V = vertex, C = centroide;	X1	X2	X3	X’1	X’2	X’3
1V (F1)	0.70	0.30	0.00	0.50	0.50	0.00
2V (F2)	0.70	0.00	0.30	0.50	0.00	0.50
4C (F3)	0.70	0.15	0.15	0.50	0.25	0.25
7C (2)^* * Repetition. (F4)	0.60	0.20	0.20	0.33	0.33	0.33
5C (F5)	0.55	0.30	0.15	0.25	0.50	0.25
6C (F6)	0.55	0.15	0.30	0.25	0.25	0.50
3V (F7)	0.40	0.30	0.30	0.00	0.50	0.50

Parameters	PSEUDOCOMPONENTS^# # X’1 = NaCl, X’2 = Nutek Salt, X’3 = PuraQ NA4.
Hardness	X’1	X’2	X’3
Coefficients	22.88	23.02	29.53
	*	*	*
Standard error	1.202	1.202	1.202
Sodium content	X’1	X’2	X’3	X’1X’2	X’1X’3	X’2X’3
Coefficients	1103.90	549.30	566.90	366.90	380.30	315.60
	*	*	*	*	*	*
Standard error	14.673	14.673	14.673	34.910	34.910	34.910
ANOVA
Hardness	SS (Sum of Squares)	DF (Degrees of Freedom)	AS (Average Square)		F value	p-value
Model	9.08	2	4.54		7.06	0.027
Total error	3.86	6	0.64
Missing adjustment	2.91	4	0.73		1.54	0.431
Error	0.95	2	0.47
Total adjusted	12.94	8	1.62
Sodium content	SS	DF	AS		F value	p-value
Model	69659	5	13931.77		3451.84	0.000
Total error	12.11	3	4.04
Missing adjustment	2.69	1	2.69		0.57	0.53
Error	9.42	2	4.71
Total adjusted	69671	8	8708.87

Attributes		Definition	Reference
APPEARANCE	Color uniformity	Color homogeneity along the biscuit surface	Little: Brand A Mignon cracker Much: Brand B Mignon cracker
	Roast color	Color associated with the baking process	Little: Mignon cracker with –1.5 min cooking. Much: Mignon cracker with + 1.5 min cooking.
	Thickness	Standard cookie height: 6.2 ± 1 mm	Little: Brand A Mignon cracker Much: Brand B Mignon cracker
	Brightness	Perception of light reflection intensity	Little: Brand A Mignon cracker Much: Mignon Cream cracker Parati^©
AROMA	Roast aroma	Aroma associated with the baking process	Weak: Brand A water and salt cracker Intense: Brand B water and salt cracker
	Mignon cracker flavor	Characteristic aroma of Mignon cracker	Weak: Mignon cracker – 70 % aroma Intense: Mignon cracker with + 30 % aroma
	Bread aroma	Aroma associated with the taste of bread.	Weak: Brand A water and salt cracker Intense: Brand B water and salt cracker
TASTE	Salty Taste	Taste associated with the perception of salt	Weak: Mignon cracker with – 80 % NaCl Intense: Mignon cracker with + 30 % NaCl
	Sweet taste	Taste associated with the presence of sweetness	Weak: Mignon cracker with – 30 % sugar Intense: Mignon cracker with 70 % sugar
	Aftertaste (bitter or metallic residual)	Taste related to bitter and / or metallic residual	Weak: Mignon cracker with 20 % KCl Intense: Mignon cracker with 60 % KCl
TEXTURE	Hardness	Strength to break the cracker with the incisor teeth	Little: Mignon cracker kept for 4 h at 90.2 % RH at 25 °C Much: Mignon cracker kept for 12 h in an oven at 35 °C
TEXTURE	Crunchiness	Force exerted so that the product disintegrates	Little: Brand A Cream cracker Much: Brand B Cream cracker

Formulation	Acceptance^# # values (mean ± standard deviation) in the columns accompanied by equal letters do not differ from each other by the Tukey test (p < 0.05).
Formulation	Taste	Overall quality	Purchase intention (%)
Control	7.19 ± 1.50^a	7.21 ± 1.37^a	80.6
F4	7.27 ± 1.23^a	7.35 ± 1.25^a	82.8
F7	6.95 ± 1.51^a	7.19 ± 1.29^a	74.4

[1] *Corresponding author <lucchetta@utfpr.edu.br>

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Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts

ABSTRACT: