Development of Low Sodium Content Bread by Partial Substitution of Table Salt with Salt Substitutes and Analysis of Its Consumer Acceptance

Abstract

Bread is a versatile and widely consumed food item that finds its place in various dishes and cuisines worldwide. These breads are typically small and round in shape, offering a soft and slightly sweet texture. The ingredients used to make bread can vary, but commonly include wheat flour, yeast, sugar, and butter. This allows for a range of bread variations, such as hamburger buns, hot dog buns, and sweet breads like cinnamon rolls. The versatility and ease of making bread contribute to its popularity. Bread can be enjoyed on its own as a simple snack, or it can serve as a base for creating delicious sandwiches, burgers, and other culinary creations. Due to its widespread use and significance, a study was undertaken with the aim of developing and analyzing the proximate composition and sensory perception of bread. The study successfully developed the bread product under investigation. According to the United States Department of Agriculture (USDA), a 100g serving of bread contains approximately 256 kcal, 4% fat, 26g carbohydrates, and 9.3g protein. To evaluate the sensory aspects of the bread, 30 untrained participants took part in a sensory analysis. These participants were students from Daffodil International University. During the sensory analysis, the participants used a 9-point hedonic scale to assess the bread based on its color, flavor, texture, and overall acceptability. This evaluation process aimed to gauge the sensory perception and overall quality of the bread product. By involving a diverse group of participants, the study sought to obtain a comprehensive understanding of how the bread was perceived and received by individuals with varied backgrounds and preferences.