Applicability of salt reduction strategies in pizza crust. (1st February 2016)

• Record Type: Journal Article
• Authors: Mueller, Eva; Koehler, Peter; Scherf, Katharina Anne
• Is Part Of: Food chemistry. Volume 192(2016)
• Page Start: 1116
• Page End: 1123
• Publication Date: 2016-02-01
• Subjects: Sodium chloride -- Salt reduction -- Pizza -- Sensory analysis -- Time–intensity -- Coarse-grained salt; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.07.066
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Accelerated sodium delivery led to more intense salty taste in pizza crusts. Late addition of coarse-grained NaCl to pizza dough increased saltiness. Aqueous salt solution sprayed to one side of pizza crusts also increased saltiness. Salt contents in pizza crust may be reduced by up to 25% without loss of salty taste. Abstract: In an effort to reduce population-wide sodium intake from processed foods, due to major health concerns, several different strategies for sodium reduction in pizza crust without any topping were evaluated by sensory analyses. It was possible to reduce sodium by 10% in one single step or to replace 30% of NaCl by KCl without a noticeable loss of salty taste. The late addition of coarse-grained NaCl (crystal size: 0.4–1.4 mm) to pizza dough led to an enhancement of saltiness through taste contrast and an accelerated sodium delivery measured in the mouth and in a model mastication simulator. Likewise, the application of an aqueous salt solution to one side of the pizza crust led to an enhancement of saltiness perception through faster sodium availability, leading to a greater contrast in sodium concentration. Each of these two strategies allowed a sodium reduction of up to 25% while maintaining taste quality.