Articles producció científica> Bioquímica i Biotecnologia

The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study

  • Identification data

    Identifier: imarina:3654540
    Authors:
    Quilez, JoanSalas-Salvado, Jordi
    Abstract:
    OBJECTIVE: Bread is a staple of the Mediterranean diet but contributes substantially to its salt content (19 % in Spain). The objective of the present study was to assess the feasibility and acceptability of salt reduction in partially baked breads, partly replacing salt (NaCl) with a potassium salt, with subsequent follow-up. DESIGN: During 2013, nine breads already on the market (1·8 % NaCl flour basis) had 0·5 % of NaCl replaced with potassium citrate (27·7 % reduction in sodium) and were commercialized in Spain. Later, breads were baked in bake-off stores and sold ready-to-eat to consumers. This market test was evaluated by comparing the sales between standard- v. reduced-salt breads and the complaints related to flavour attributes. The wholesalers involved in the market test were then surveyed. SETTING: Spain. RESULTS: The market test confirmed good acceptance of the reduced-salt breads, as 2013 sales were 3678 tonnes v. 2012 sales of 3577 tonnes for the same standard breads. No complaints were received. The wholesaler survey showed, in general, little awareness of salt reduction. CONCLUSIONS: It is feasible that potassium citrate can reduce the salt content of bread without negatively affecting sales or complaints. This shows potential for introducing this type of bread on a larger scale.
  • Others:

    Author, as appears in the article.: Quilez, Joan; Salas-Salvado, Jordi;
    Department: Bioquímica i Biotecnologia
    URV's Author/s: QUILEZ GRAU, JUAN / Salas Salvadó, Jorge
    Keywords: Sodium Potassium Bread potassium bread
    Abstract: OBJECTIVE: Bread is a staple of the Mediterranean diet but contributes substantially to its salt content (19 % in Spain). The objective of the present study was to assess the feasibility and acceptability of salt reduction in partially baked breads, partly replacing salt (NaCl) with a potassium salt, with subsequent follow-up. DESIGN: During 2013, nine breads already on the market (1·8 % NaCl flour basis) had 0·5 % of NaCl replaced with potassium citrate (27·7 % reduction in sodium) and were commercialized in Spain. Later, breads were baked in bake-off stores and sold ready-to-eat to consumers. This market test was evaluated by comparing the sales between standard- v. reduced-salt breads and the complaints related to flavour attributes. The wholesalers involved in the market test were then surveyed. SETTING: Spain. RESULTS: The market test confirmed good acceptance of the reduced-salt breads, as 2013 sales were 3678 tonnes v. 2012 sales of 3577 tonnes for the same standard breads. No complaints were received. The wholesaler survey showed, in general, little awareness of salt reduction. CONCLUSIONS: It is feasible that potassium citrate can reduce the salt content of bread without negatively affecting sales or complaints. This shows potential for introducing this type of bread on a larger scale.
    Thematic Areas: Sociologia i política Serviço social Saúde coletiva Public, environmental & occupational health Public health, environmental and occupational health Planejamento urbano e regional / demografia Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Matemática / probabilidade e estatística Interdisciplinar General medicine Farmacia Engenharias iv Engenharias iii Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciência de alimentos Biotecnología Biodiversidade Antropologia / arqueologia
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 13689800
    Author's mail: jordi.salas@urv.cat
    Author identifier: 0000-0003-2700-7459
    Record's date: 2024-09-07
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.cambridge.org/core/journals/public-health-nutrition/article/feasibility-and-acceptability-of-reducing-salt-in-partially-baked-bread-a-spanish-case-study/3D32111BF28715798C0591E1C0917EEF
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Public Health Nutrition. 19 (6): 983-987
    APA: Quilez, Joan; Salas-Salvado, Jordi; (2016). The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study. Public Health Nutrition, 19(6), 983-987. DOI: 10.1017/S1368980015000944
    Article's DOI: 10.1017/S1368980015000944
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2016
    Publication Type: Journal Publications
  • Keywords:

    Medicine (Miscellaneous),Nutrition & Dietetics,Nutrition and Dietetics,Public Health, Environmental and Occupational Health,Public, Environmental & Occupational Health
    Sodium
    Potassium
    Bread
    potassium
    bread
    Sociologia i política
    Serviço social
    Saúde coletiva
    Public, environmental & occupational health
    Public health, environmental and occupational health
    Planejamento urbano e regional / demografia
    Odontología
    Nutrition and dietetics
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina iii
    Medicina ii
    Medicina i
    Matemática / probabilidade e estatística
    Interdisciplinar
    General medicine
    Farmacia
    Engenharias iv
    Engenharias iii
    Enfermagem
    Educação física
    Economia
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciência de alimentos
    Biotecnología
    Biodiversidade
    Antropologia / arqueologia
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