Acceptance of Salt Reduction in Bakery Bread Among Moroccan Consumers

Yasmine  Guennoun; Amina  Bouziani; Habiba  Bajit; Hicham  El Berri; Laila  Elammari; Souad  Benaich; Amina  Barkat; Hasnae  Benkirane; Hassan  Aguenaou

doi:10.51745/najfnr.3.6.219-228

Acceptance of Salt Reduction in Bakery Bread Among Moroccan Consumers

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Nutrition Education and Dietetics

DOI https://doi.org/10.51745/najfnr.3.6.219-228

Issue Vol. 3 No. 6 (2019): July - December: 2019

Submitted 2019-09-08

Published 2019-12-21

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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.

Keywords

Sodium Chloride Bread Salt Reduction Moroccan Population

Yasmine Guennoun

Joint Research Unit in Nutrition and Food. Ibn Tofail Univ. National Center of Energy Sciences and Nuclear Techniques. Rabat. Kenitra. World Health Organization –WHO
Amina Bouziani

Joint Research Unit in Nutrition and Food. Ibn Tofail Univ. National Center of Energy Sciences and Nuclear Techniques. Rabat. Kenitra
Habiba Bajit

Joint Research Unit in Nutrition and Food. Ibn Tofail Univ. National Center of Energy Sciences and Nuclear Techniques. Rabat. Kenitra
Hicham El Berri

World Health Organization –WHO
Laila Elammari

Directorate of the population, Ministry of Health
Souad Benaich

Laboratory of Animal Physiology Faculty of Sciences, Mohammed 5 University, Rabat
Amina Barkat

GANIM, Groupe de Recherche en Nutrition Infantile
Hasnae Benkirane

Joint Research Unit in Nutrition and Food. Ibn Tofail Univ. National Center of Energy Sciences and Nuclear Techniques. Rabat. Kenitra
Hassan Aguenaou

Joint Research Unit in Nutrition and Food. Ibn Tofail Univ. National Center of Energy Sciences and Nuclear Techniques. Rabat. Kenitra

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Guennoun, Y. ., Bouziani, A. ., Bajit, H. ., El Berri, H. ., Elammari, L. ., Benaich, S. ., Barkat, A. ., Benkirane, H. ., & Aguenaou, H. . (2019). Acceptance of Salt Reduction in Bakery Bread Among Moroccan Consumers. The North African Journal of Food and Nutrition Research, 3(6), 219-228. https://doi.org/10.51745/najfnr.3.6.219-228

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