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.; and 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]Paper  Acceptance of salt reduction in bakery bread among Moroccan consumers [link]Website  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. ​
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 title = {Acceptance of salt reduction in bakery bread among Moroccan consumers},
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 year = {2019},
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 pages = {219-228},
 volume = {03},
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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},
 journal = {The North African Journal of Food and Nutrition Research},
 number = {06}
}