Reduction of up to 75% nacl in Brazilian cheese puff does not alter sensory acceptability among teenagers

The aim of the study was to verify the sensory acceptability and physicochemical composition of Brazilian cheese puff made with different levels of sodium chloride (NaCl), potassium chloride (KCl) and monosodium glutamate (MSG) among teenagers. In Step 1, five sample formulations were made with the addition of NaCl and KCl, jointly or individually, in the percentages of 0 to 0.60%. Step 2 used the same addition percentages that were used in Step 1, with the addition of 0.30% of MSG, though. In Step 1 there was no significant difference between the formulations for the features appearance, aroma, texture and colour. However, the sample that had 0.45% of KCl presented a lower acceptance for the features flavour, aftertaste, overall acceptance and purchase intent. In Step 2, with the addition of MSG, there was a general increase of the products’ acceptability. The raw product presented the following levels of moisture, ash, protein, lipid, carbohydrate and energy, respectively: 31.81 g.100g-1, 2.41 g.100g-1, 6.91 g.100g-1, 14.44 g.100g-1, 44.43 g.100g-1 and 329.58 kcal.100g-1. The formulation F4 (addition of 0.15% NaCl and 0.45% KCl), with a greatest KCl level and sensory acceptance similar to the control formulation, presented contents of 338.70 and 375.60 mg/days of sodium (Steps 1 and 2, respectively), with an average reduction of 34.70 and 27.59% in comparison with control. We can reduce the NaCl level (75%) and increase the addition content of KCl (0.45%) in cheese puff without interfering in the teenager public’s sensory acceptance. Adding MSG in the product increases its acceptance.