Ayed Charfedinne, Lim Mui, Nawaz Khatija, Macnaughtan William, Sturrock Craig J, Hill Sandra E, Linforth Robert, Fisk Ian D
Division of Food, Nutrition and Dietetics, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Hounsfield Facility, School of Biosciences, University of Nottingham Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Food Chem X. 2021 Jan 7;9:100115. doi: 10.1016/j.fochx.2021.100115. eCollection 2021 Mar 30.
Salt is included in many foods which consumers do not regard as salty. This "hidden-salt" may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits (1.05 g NaCl/100 g). Sensory tests revealed significant flavour and texture differences after a salt reduction of 33% (0.86 g/ 100 g). This was explained by differences in the partitioning of hydrophobic aroma compounds into the headspace and a significant impact on structure. Texture analysis and X-ray-µCT measurements revealed a reduced hardness with larger and more air cells in salt-reduced biscuits. It is suggested that salt impacts on cereal proteins by altering their aggregation around flour particles and at bubble walls and that slower water loss occurs in salted matrices during baking. Hence, this study revealed the key properties significantly affected by salt reduction and proposes an explanation which will help to develop a targeted "hidden-salt" reduction strategy.
许多消费者并不认为有咸味的食物中都含有盐。这种“隐藏盐”可能具有功能益处，但在减少钠的策略中常常被忽视。本研究调查了其在类似酥饼的甜饼干（1.05克氯化钠/100克）中的作用。感官测试显示，盐分减少33%（0.86克/100克）后，风味和质地存在显著差异。这可以通过疏水性香气化合物在顶空中的分配差异以及对结构的重大影响来解释。质地分析和X射线显微CT测量显示，减少盐分的饼干硬度降低，气室更大且更多。研究表明，盐通过改变谷物蛋白在面粉颗粒周围和气泡壁处的聚集来影响谷物蛋白，并且在烘焙过程中，含盐基质中的水分流失较慢。因此，本研究揭示了受盐分减少显著影响的关键特性，并提出了一种解释，这将有助于制定有针对性的“隐藏盐”减少策略。
