SODIUM REDUCTION IN BISCUITS USING 3D PRINTING FOR HETEROGENEOUS SALT DISTRIBUTION

This study investigated the sodium reduction through non-homogeneous salt distribution in 3D-printed cookies, focusing on consumer perception and product characteristics. Three formulations were developed: a control (C) and two reduced-sodium samples with homogeneous (75H) and non-homogeneous (75NH) salt distribution, composed of oat flour, corn starch, xanthan gum, extra virgin olive oil, water, and salt. Physicochemical analyses revealed differences in moisture content and water activity, with higher salt reducing these values. No significant differences were found in ash content or color parameters. Texture analysis indicated that reduced-sodium samples had higher firmness, though fracturability did not correlate with consumer acceptance. Sensory analysis with 27 trained tasters showed no significant differences in perceived saltiness between the reduced-sodium samples and the control, attributed to uniform salt perception during chewing and possible redistribution during baking. The findings suggest that 3D printing non-homogeneous salt distribution does not significantly affect perceived saltiness, although texture remains crucial for consumer acceptance. Future research should investigate greater sodium reductions, assess salt distribution pre- and post-baking, and include sensory evaluations with untrained tasters to better understand consumer acceptance.