SODIUM REDUCTION IN BISCUITS USING 3D PRINTING FOR HETEROGENEOUS SALT DISTRIBUTION

Kimberly Pauline Berwig; Bruna Mayara Roldão Ferreira; Rubia Carvalho Gomes Corrêa; Edneia Aparecida de Souza Paccola; Luciana Cristina Soto Herek; Antonio Roberto Giriboni Monteiro

doi:10.17765/2176-9168.2024v17n.Especial.e12953

Authors

Kimberly Pauline Berwig Universidade Estadual de Maringá https://orcid.org/0000-0001-7056-2517
Bruna Mayara Roldão Ferreira Universidade Estadual de Maringá https://orcid.org/0000-0002-6980-3181
Rubia Carvalho Gomes Corrêa Universidade Cesumar https://orcid.org/0000-0003-0269-4344
Edneia Aparecida de Souza Paccola Universidade Cesumar - UNICESUMAR https://orcid.org/0000-0002-3182-3224
Luciana Cristina Soto Herek Universidade Cesumar - UNICESUMAR https://orcid.org/0000-0001-9677-4139
Antonio Roberto Giriboni Monteiro Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá https://orcid.org/0000-0003-1894-0765

DOI:

https://doi.org/10.17765/2176-9168.2024v17n.Especial.e12953

Keywords:

salt reduction, food printing, salt intensity, sensory analysis, clean technologies

Abstract

This study investigated the sodium reduction through non-homogeneous salt distribution in 3D-printed cookies, focusing on consumer perception and product characteristics. Three formulations were developed: a control (C) and two reduced-sodium samples with homogeneous (75H) and non-homogeneous (75NH) salt distribution, composed of oat flour, corn starch, xanthan gum, extra virgin olive oil, water, and salt. Physicochemical analyses revealed differences in moisture content and water activity, with higher salt reducing these values. No significant differences were found in ash content or color parameters. Texture analysis indicated that reduced-sodium samples had higher firmness, though fracturability did not correlate with consumer acceptance. Sensory analysis with 27 trained tasters showed no significant differences in perceived saltiness between the reduced-sodium samples and the control, attributed to uniform salt perception during chewing and possible redistribution during baking. The findings suggest that 3D printing non-homogeneous salt distribution does not significantly affect perceived saltiness, although texture remains crucial for consumer acceptance. Future research should investigate greater sodium reductions, assess salt distribution pre- and post-baking, and include sensory evaluations with untrained tasters to better understand consumer acceptance.

Author Biographies

Kimberly Pauline Berwig, Universidade Estadual de Maringá

Engenheira de Alimentos e Mestre em Ciência de Alimentos, pela Universidade Estadual de Maringá (UEM). Doutoranda em Ciência de Alimentos pela Universidade Estadual de Maringá (UEM).

Bruna Mayara Roldão Ferreira, Universidade Estadual de Maringá

Doutoranda em Ciência de Alimentos pela Universidade Estadual de Maringá (UEM).

Rubia Carvalho Gomes Corrêa, Universidade Cesumar

Doutora em Ciência de Alimentos pela Universidade Estadual de Maringá (UEM). Docente do Mestrado em Tecnologias Limpas da Universidade Cesumar (ICETI/ UNICESUMAR), Maringá (PR), Brasil

Edneia Aparecida de Souza Paccola, Universidade Cesumar - UNICESUMAR

Doutora em Ciências Agrárias pela Universidade Estadual de Londrina (UEL). Docente do Mestrado em Tecnologias Limpas da Universidade Cesumar (ICETI/ UNICESUMAR), Maringá (PR), Brasil.

Luciana Cristina Soto Herek , Universidade Cesumar - UNICESUMAR

Doutora em Engenharia Química pela Universidade Estadual de Maringá (UEM). Docente do Mestrado em Tecnologias Limpas da Universidade Cesumar (ICETI/ UNICESUMAR), Maringá (PR), Brasil.

Antonio Roberto Giriboni Monteiro, Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá

Doutor em Engenharia de Produção pela Universidade Federal de São Carlos (UFSCAR). Professor Associado do Departamento de Engenharia de Alimentos da Universidade Estadual de Maringá (UEM).

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