Microparticulated salts mix: an alternative to reducing sodium in shoestring potatoes

Abstract

Various strategies to reduce food sodium content have been studied. They all seek to reduce sodium content as much as possible and, at the same time, minimize the undesirable sensory changes that can be caused by removing sodium chloride. This study evaluated the effect of reducing the size of particles in a low sodium salt mixture (sodium chloride, potassium chloride, and monosodium glutamate) on salting potency, time-intensity profile, and temporal dominance of sensations (TDS) in shoestring potatoes. We found that the smaller the particle-size of the salt mixture, the greater the perception of saltiness. Accordingly, in order to achieve the same perception of saltiness as with unmilled salt (unmilled sodium chloride), lower concentrations of the microparticulated salt mixtures can be used. However, along with the increased perception of salty taste, that umami taste was perceived in shoestring potatoes with a mixture of particles sized 88 μm and 60 μm. A 69% reduction in sodium content is possible by means of a 117 μm mixture of salts without change in sensory quality. The results of this work represent a potential strategy for reducing sodium in similar products such as snacks and chips, among others.