Sodium Intake and Health
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Abstract
Abstract
Excessive sodium intake is linked to non-communicable diseases, driving the need for salt reduction strategies, particularly in staple foods like bread. This study explores the development of reduced-sodium bread by substituting sodium chloride (NaCl) with magnesium chloride (MgCl2) and evaluates its effects on nutritional and sensory properties. Four NaCl to MgCl2 ratios were tested: 100:0 (control, T0), 90:10 (T1), 80:20 (T2), and 70:30 (T3). Proximate composition, including moisture, protein, fat, ash, sodium (Na), and magnesium (Mg) content, was analyzed using standard AOAC INTERNATIONAL methods. Sensory evaluation was conducted with 30 panelists using a 9-point hedonic scale, alongside a duo-trio test to identify differences between the control and reduced-sodium samples. The 10% MgCl2 substitution (T1) significantly lowered sodium content (from 192.97 mg/100 g in T0 to 186.11 mg/100 g) without negatively impacting sensory attributes. However, higher MgCl2 substitutions (≥20%) further reduced sodium but introduced metallic flavors, reducing taste and overall acceptance scores. Proximate composition analysis revealed no significant differences in moisture, protein, fat, ash, or carbohydrate content across treatments, indicating stable nutritional quality. Substituting MgCl2 at low concentrations is a viable strategy for producing sodium-reduced bread without compromising consumer acceptance.
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@article{Rahman2026Development,
title = {Development of sodium salt reduced bread by partial substitution of magnesium salt and analysis of its sensory acceptance},
author = {M.S. Rahman and A.K.D. Joy and M.I. Mahin and N.A. Onty and M. Khatun and U. Sarker},
journal = {Food Research},
year = {2026},
doi = {10.26656/fr.2017.10(4).012},
url = {https://doi.org/10.26656/fr.2017.10(4).012}
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