Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts

Excess sodium in foods is one of the factors chronic non-communicable diseases whose importance on rise. Thus, aim this study was to optimize a replacement for an appetizer-type Mignon cracker industrial scale. For this, mixture design consisting seven formulations were prepared with ranging between 30 and 60 %. The partial used ingredients (Nutek Salt PuraQ NA4, modified KCl flavor), assess impact content texture (hardness). No significant differences found hardness attribute. Sodium reduction ranged from 943.43 637.21 mg 100 g–1, formulation 7 (F7) % could cash “Reduced sodium” appeal. A sensory Quantitative Descriptive Analysis accessed profiles formulations, observed (p < 0.05) salty taste, sweet bread aroma, 4 (40 replacement) but not significantly different taste. In PCA, first main component showed variability samples 84.6 %, while second axis explained 11.5 variability. Acceptance (taste overall quality) purchase intention (above > 70 %) that substitution did affect consumers’ perceptions, no difference controls, F4 F7.