Acceptance of salt reduction in bakery bread among Moroccan consumers. Guennoun, Y., Bouziani, A., Bajit, H., Berri, H., E., Elammari, L., Benaich, S., Barkat, A., Benkirane, H., & Aguenaou, H. The North African Journal of Food and Nutrition Research, 03(06):219-228, 2019. ![Acceptance of salt reduction in bakery bread among Moroccan consumers [pdf]](https://bibbase.org/img/filetypes/pdf.svg "pdf")
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Website doi abstract bibtex Background: The use of cooking salt (sodium chloride) for bread preparation is due to several essential sensory and technological properties. Even considered as an essential micronutrient and a salty taste stimulus, a significant dietary sodium intake is positively correlated with high blood pressure levels and some heart diseases. Recently, Morocco has adopted a plan to reduce salt consumption aiming to reinforce the prevention of Non-Communicable Diseases (NCDs) and to contribute to the achievement of 2025 global voluntary targets, set by the Second International Conference on Nutrition (ICN2). Aims: The aim of the present study was to determine the acceptance of bakery bread with a different percentage reduction of salt by the Moroccan population. Subjects an Methods: Various percentages of salt reduction in experimental bread; 7%, 10%, 16%, 23%, 30%, and 53%, were tasted and compared with standard market bread by 201 individuals. “Just About Right” (JAR) and purchase scales were used to score the different bread. Results: Bread with 10% and 16% salt reduction were highly accepted by 76% and 79% of tasters, respectively. Based on the JAR score, these types of bread were considered as “just about right’ by 50% and 57% respectively by the participants. The best average score of purchase intent was obtained for salt content of 1.62g and 1.56g per 100g for a reduction of 10% and 16% respectively. Conclusions: The current adopted strategy allows a 16% sodium reduction while maintaining taste quality.
@article{
title = {Acceptance of salt reduction in bakery bread among Moroccan consumers},
type = {article},
year = {2019},
pages = {219-228},
volume = {03},
websites = {https://doi.org/10.5281/zenodo.3592037},
id = {5e11524e-194b-3873-be7f-8a2966bc1f02},
created = {2020-04-25T14:09:47.856Z},
file_attached = {true},
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last_modified = {2020-04-25T19:46:23.386Z},
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abstract = {Background: The use of cooking salt (sodium chloride) for bread preparation is due to several essential sensory and technological properties. Even considered as an essential micronutrient and a salty taste stimulus, a significant dietary sodium intake is positively correlated with high blood pressure levels and some heart diseases. Recently, Morocco has adopted a plan to reduce salt consumption aiming to reinforce the prevention of Non-Communicable Diseases (NCDs) and to contribute to the achievement of 2025 global voluntary targets, set by the Second International Conference on Nutrition (ICN2). Aims: The aim of the present study was to determine the acceptance of bakery bread with a different percentage reduction of salt by the Moroccan population. Subjects an Methods: Various percentages of salt reduction in experimental bread; 7%, 10%, 16%, 23%, 30%, and 53%, were tasted and compared with standard market bread by 201 individuals. “Just About Right” (JAR) and purchase scales were used to score the different bread. Results: Bread with 10% and 16% salt reduction were highly accepted by 76% and 79% of tasters, respectively. Based on the JAR score, these types of bread were considered as “just about right’ by 50% and 57% respectively by the participants. The best average score of purchase intent was obtained for salt content of 1.62g and 1.56g per 100g for a reduction of 10% and 16% respectively. Conclusions: The current adopted strategy allows a 16% sodium reduction while maintaining taste quality.
},
bibtype = {article},
author = {Guennoun, Yasmine and Bouziani, Amina and Bajit, Habiba and Berri, Hicham EL and Elammari, Laila and Benaich, Souad and Barkat, Amina and Benkirane, Hasnae and Aguenaou, Hassan},
doi = {10.5281/zenodo.3592037},
journal = {The North African Journal of Food and Nutrition Research},
number = {06}
}
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Even considered as an essential micronutrient and a salty taste stimulus, a significant dietary sodium intake is positively correlated with high blood pressure levels and some heart diseases. Recently, Morocco has adopted a plan to reduce salt consumption aiming to reinforce the prevention of Non-Communicable Diseases (NCDs) and to contribute to the achievement of 2025 global voluntary targets, set by the Second International Conference on Nutrition (ICN2). Aims: The aim of the present study was to determine the acceptance of bakery bread with a different percentage reduction of salt by the Moroccan population. Subjects an Methods: Various percentages of salt reduction in experimental bread; 7%, 10%, 16%, 23%, 30%, and 53%, were tasted and compared with standard market bread by 201 individuals. “Just About Right” (JAR) and purchase scales were used to score the different bread. Results: Bread with 10% and 16% salt reduction were highly accepted by 76% and 79% of tasters, respectively. Based on the JAR score, these types of bread were considered as “just about right’ by 50% and 57% respectively by the participants. The best average score of purchase intent was obtained for salt content of 1.62g and 1.56g per 100g for a reduction of 10% and 16% respectively. 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