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Sodium-reduced bread formulated with seablite (Suaeda maritima L. Dumort) powder as salt substitution

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Sodium-reduced bread formulated with seablite (Suaeda maritima L. Dumort) powder as salt substitution

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Collection	RMUTK Research Repository (RMUTK IR) วารสารวิชาการ — e-Journal Articles
ID RMUTK Digital	RMUTK000168
Title	Sodium-reduced bread formulated with seablite (Suaeda maritima L. Dumort) powder as salt substitution
Alternative title	Sodium-reduced bread formulated with seablite (Suaeda maritima L. Dumort) powder as salt substitution
Authors	นางเวธนี สิงติ ผู้แต่งหลัก นางสาวภาพิมล ประจงพันธ์ นายชานนท์ สาระสุข Corresponding นายเจตนิพิฐ เนียมสุข นายภูฤทธิ์ เงินชัย (มหาวิทยาลัยเกษตรศาสตร์)
Faculty	คณะเทคโนโลยีคหกรรมศาสตร์
Journal Title	Brazilian Journal of Food Technology
ISSN	1981-6723
Volume / Issue / Pages	Vol.29 \| No.- \| pp.e2025047
Published	2026-02-02
Year	2569
Level	ระดับนานาชาติ (SCOPUS)
Quartile	Q3
DOI	10.1590/1981-6723.4725
Abstract	-
Abstract (EN)	The objective of this study was to develop sodium-reduced bread by substituting salt with seablite powder (Suaeda maritima L. Dumort) and to evaluate its effects on physical, chemical, sensory, and storage properties. Bread samples were formulated with five levels of seablite powder replacing salt at 0, 25, 50, 75, and 100%. The samples were analyzed for color, volume, texture, moisture, pH, water activity, and sodium content. A sensory evaluation was conducted using consumer testing with 100 participants. Bread with 50% seablite substitution showed significantly reduced sodium content (1.14 g/100 g) compared to the control (1.46 g/100 g), while maintaining acceptable loaf volume, texture, and sensory attributes. Increasing substitution levels darkened crumb color and increased hardness and chewiness. Sensory scores for saltiness and sweetness declined at higher substitution levels, but 50% substitution achieved a favorable balance of health and quality. During five-day storage, texture degradation and moisture loss were more evident at room temperature than under refrigeration. These findings suggest that partial substitution of salt with seablite powder, up to 50%, is a promising strategy for sodium reduction in bread without compromising consumer acceptance.
Keywords (TH)	-
Keywords (EN)	Bread Seablite Suaeda maritima Salt substitute Halophyte Sodium reduction Sensory evaluation
Access Level	เฉพาะ มทร.กรุงเทพ

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https://doi.org/10.1590/1981-6723.4725

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