Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers  

作　　者：Marvin L. Moncada Carlos E. Astete Cristina M. Sabliov Douglas W. Olson Charles A. Boeneke Kayanush J. Aryana 

机构地区：[1]School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA [2]Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, LA, USA

出　　处：《Food and Nutrition Sciences》2017年第2期267-276,共10页食品与营养科学（英文）

摘　　要：Particle size reduction of salt to submicron range increases its surface area resulting in increased saltiness perception. The objective was to evaluate the incorporation of nano-spray dried sodium chloride on the physicochemical characteristics of surface-salted cheese crackers. The sodium chloride solution (3% w/w) was sprayed through a 4-μm nozzle with 125 L/min air flow, 38 kPa pressure, 95°C head temperature, and 90% spray to form the smallest submicrosalt particles. The cheese cracker treatments consisted of 3 different salt sizes (regular, microsalt and nano-spray dried salt) and 3 different concentrations (2%, 1.5% and 1%). The 9 (3 sizes × 3 concentrations) cheese cracker treatments were tested for salt concentration and sodium content at week 1. Water activity (aw), texture-fracturability, and color were determined at week 1 and 4 months of storage. The aw) and the L*, b*, C* and h* values in all treatments increased from 1 week to 4 months. The use of nano-spray dried salt on surface-salted cheese crackers allowed for a reduction of 25% - 50% of salt content without affecting the physicochemical attributes.Particle size reduction of salt to submicron range increases its surface area resulting in increased saltiness perception. The objective was to evaluate the incorporation of nano-spray dried sodium chloride on the physicochemical characteristics of surface-salted cheese crackers. The sodium chloride solution (3% w/w) was sprayed through a 4-μm nozzle with 125 L/min air flow, 38 kPa pressure, 95°C head temperature, and 90% spray to form the smallest submicrosalt particles. The cheese cracker treatments consisted of 3 different salt sizes (regular, microsalt and nano-spray dried salt) and 3 different concentrations (2%, 1.5% and 1%). The 9 (3 sizes × 3 concentrations) cheese cracker treatments were tested for salt concentration and sodium content at week 1. Water activity (aw), texture-fracturability, and color were determined at week 1 and 4 months of storage. The aw) and the L*, b*, C* and h* values in all treatments increased from 1 week to 4 months. The use of nano-spray dried salt on surface-salted cheese crackers allowed for a reduction of 25% - 50% of salt content without affecting the physicochemical attributes.

关 键 词：Nano-Spray DRYING Salt Colour Texture Water Activity 

分 类 号：R73[医药卫生—肿瘤]