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

Abstract

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 ( a w ), texture-fracturability, and color were determined at week 1 and 4 months of storage. The a w ) 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.