DefinePK

Research Objective

To prepare bread with varying salt concentrations and evaluate its nutritional and sensorial attributes to determine optimal levels for reduced-salt bread with acceptable characteristics.

Methodology

The study involved preparing bread samples with different salt concentrations (2.0%, 1.5%, 1.0%, 0.5%, and 0.0%). Various physical, chemical, and microbiological analyses were conducted on the flour and bread. These included moisture, ash, protein, fiber, fat, and Nitrogen-Free Extract (NFE) content, as well as color, loaf volume, specific volume, weight loss, and texture analysis. Microbial counts (total plate count and mold count) were also performed. Sensory evaluation by trained panelists assessed characteristics like volume, crust color, crust character, form symmetry, evenness of baking, grain, crumb color, taste, aroma, texture, and overall acceptability. Statistical analysis was performed using Steel et al. (1997).

Methodology Flowchart

                        graph TD
    A[Prepare Bread Samples with Varying Salt Concentrations] --> B[Conduct Chemical Analyses];
    B --> C[Conduct Physical Analyses];
    C --> D[Conduct Microbiological Analyses];
    D --> E[Perform Sensory Evaluation];
    E --> F[Statistical Analysis];
    F --> G[Analyze Results];
    G --> H[Draw Conclusions];                    

Discussion

The study discusses how salt reduction impacts various bread properties. Increased moisture is linked to reduced moisture binding capacity of salt. Changes in color are attributed to salt's role in Maillard reactions. Increased volume is observed as salt's dough-strengthening effect diminishes. Higher microbial counts in reduced-salt bread highlight salt's preservative function. Sensory evaluation confirms that significant salt reduction is possible while maintaining consumer acceptance, with 0.5% salt being a potential target for reduced-salt bread.

Key Findings

Decreasing salt concentration in bread led to increased moisture content, decreased ash content, and significant changes in color values (L, a, b*). Bread volume and specific volume increased up to a certain limit with reduced salt. Weight loss slightly decreased with reduced salt. Lower salt content resulted in increased microbial attack. Bread made with 1.5% and 1% salt achieved high scores for overall acceptability (7.6 and 7.4, respectively), indicating acceptable sensory characteristics.

Conclusion

Salt concentration in bread can be reduced to as low as 0.5% without significantly compromising overall bread characteristics, offering a pathway towards healthier dietary choices with acceptable sensorial and textural attributes.

Fact Check

* Claim: Decreasing salt concentration in bread leads to increased moisture content. Confirmation: The study found that as salt concentration decreased, moisture content increased significantly, with T4 (0% salt) having the highest moisture content (34.69%) and T0 (2% salt) having the lowest (30.62%).
* Claim: Bread made with 1.5% and 1% salt received high scores in overall acceptability. Confirmation: The study reports that bread made with 1.5% and 1% salt received 7.6 and 7.4 scores, respectively, in overall acceptability, indicating acceptable sensory characteristics.
* Claim: Higher microbial attack was seen by lowering salt content. Confirmation: The study observed higher total plate counts and mold counts in bread with lower salt concentrations, particularly in T4 (0% salt), indicating increased microbial growth.

Mind Map