Studies on preparation of low sodium cookies.

摘要

Low sodium cookies were prepared by replacing sodium salt with KCl, MgCl2, CaCl2, MgSO4 and Na2SO4 and NaHCO3/baking soda with K2CO3 and combination of NaHCO3 and NH4HCO3 in the ratio of 50:50 in the formula from three commercial flours (A, B, C). Higher top grain scores were recorded with KCl and K2CO3 combination and Na2SO4 and K2CO3 combination in all the three flours. Similar trends were observed for texture. Panelists accepted all the salts for taste. Combination with K2CO3 resulted in scores for taste than salt substitutes combination with NaHCO3 and NH4HCO3 in 50:50 proportions. Overall acceptability was in the order of KCl followed by Na2SO4, MgSO4, MgCl2 and CaCl2, respectively. CaCl2 was found unsuitable for baking. Within baking soda substitutes, acceptability was more with K2CO3 than use of NH5HCO3 in the combination. Residual sodium content decreased almost one third with incorporation of all salt substitutes instead of NaCl. Further, these levels decreased with the addition of K2CO3 as baking soda more as compared to use of NaHCO3 and NH4CO3 (50:50). Residual sodium content increased with the Na2SO4 salt.