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    Cholesterol oxidation products, dietary fiber, physicochemical properties, and sensory attributes of NaCl-substituted beef sausages supplemented with defatted coconut flour
    (2026-02-01)
    Adeyemi, kazeem D.
    ;
    Odebo, Itunu O.
    ;
    Adebule, Amudat B.
    ;
    Shittu, Rafiat M.
    ;
    Chaosap, Chanporn
    This study examined the effects of supplementing defatted coconut flour (DCF) on oxysterols, dietary fiber, physicochemical properties, and sensory attributes of NaCl-substituted beef sausages. The sausages were formulated with either 15% wheat flour (WF) + 2% NaCl (DCF-1); 5% WF + 10% DCF + 2% NaCl (DCF-2); 5% WF + 10% DCF + 0.5% NaCl + 1.5% KCl (DCF-3); or 5% WF + 10% DCF + 0.5% NaCl + 1.5% potassium citrate (DCF-4), and roasted at 180 °C for 25 min. DCF supplementation significantly reduced moisture and increased total, insoluble, and soluble dietary fiber in the sausages. DCF-3 and DCF-4 sausages had lower sodium content (P < 0.05). DCF-1 sausages were lighter and redder (P < 0.05) than the other sausages, except DCF-3. DCF-3 sausages exhibited higher cooking loss compared to the other sausages (P < 0.05). DCF-1 sausages had higher levels of 7-ketocholesterol, 7β-hydroxycholesterol, and total oxysterols, while DCF-4 sausages had the lowest levels of 7-ketocholesterol, 22R-hydroxycholesterol, and total oxysterols (P < 0.05). TBARS values were higher in DCF-1 and DCF-2 sausages than in DCF-3 and DCF-4 sausages. DCF-1 sausages had higher carbonyl content compared to the other formulations. The sensory attributes of DCF-3, DCF-1, and DCF-4 sausages were comparable, but DCF-2 sausages had a better taste than DCF-3 and DCF-4, as well as the highest overall acceptability. In conclusion, DCF supplementation improved the dietary fiber content, oxidative stability, and sensory quality of NaCl-substituted beef sausages. The partial substitution of NaCl with potassium salts lowered sodium content and enhanced oxidative stability in beef sausages.
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    Low-sodium Chaya Leaf Seasoning Powder with Potassium Chloride Substitution: Nutritional, Antioxidant, and Microbial Quality Assessment
    (2025-01-01)
    Senphan, Theeraphol
    ;
    Puangtong, Kotchaporn
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    Namdamrassiri, Benyapa
    ;
    Sriket, Chodsana
    ;
    Hoque, Md Sazedul
    This study investigates the development of a low-sodium seasoning powder using Chaya (Cnidoscolus chayamansa), popularly known as Mexican spinach, by substituting sodium chloride (NaCl) with potassium chloride (KCl) at various ratios. The antioxidant capabilities of dried Chaya leaves, dried at 60°C for five hours, were tested using 2,2-Diphenyl-1-picrylhydrazyl (DPPH), Ferric reducing antioxidant power (FRAP), and 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) techniques, demonstrating excellent free radical scavenging activity and making it suitable for low sodium seasoning compositions. The substitution of 25% KCl was the most favored option, as it effectively balanced flavor and health advantages without causing noticeable changes in appearance, color, and aroma. This recipe successfully reduced the sodium content to 1171 mg/100 g while maintaining Chaya’s original nutritional values, which include 23.57 g/100 g of protein, 4.77 g/100 g of fats, and 54.12 g/100 g of carbohydrates, as well as dietary fibers. Additionally, the formulation demonstrated physicochemical stability, as indicated by an ash content of 14.00 g/100 g, moisture content of 3.51 g/100g, and a total energy of 353.69 kcal/100 g. The safety of this new seasoning is validated by its microbiological quality, which is indicated by a total bacterial count of 2.6×10<sup>4</sup> cfu/g and the absence of mold and yeast. This emphasizes the potential of the seasoning to promote healthy dietary choices by reducing sodium intake without affecting sensory appeal.
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    Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)
    (2024-06-01)
    Kingwascharapong, Passakorn
    ;
    Paewpisakul, Pranpriya
    ;
    Sripoovieng, Wilaiwan
    ;
    Sanprasert, Sasina
    ;
    Pongsetkul, Jaksuma
    The incidence of non-communicable diseases (NCDs) caused by excessive sodium intake is becoming an important issue that many researchers have investigated. Processing is an effective way to add value to underutilized fish species. Thus, the objective of this research was to develop a fish snack (Keropok) using reduced sodium. Two types of alternative sodium chloride (NaCl) were used, namely potassium chloride (KCl) and calcium chloride (CaCl<inf>2</inf>) with substitution at levels of 15, 30, and 45 % (w/w). The results indicated that substitution of NaCl with KCl or CaCl<inf>2</inf> in the product had a negative effect on the cooking yield (%) (P<0.05). Using 55 % NaCl with 45 % KCl (B3) in Keropok had a consumer acceptance score similar to the control formula (P>0.05) and the lowest sodium content (P<0.05). After storage at 4 °C for 21 days, the microbial loads (Bacillus cereus, Escherichia coli, mold, Staphylococcus aureus, yeast) in B3 satisfied the requirements of the Thailand Community Product Standard (107/2011). In addition, increasing the storage time did not affect the texture of the product (hardness, gumminess, chewiness and cohesiveness) nor consumer acceptance (P>0.05). B3 was rich in nutrients (macromolecules and micromolecules) that are essential to the human body. Therefore, Kerepok (55 % NaCl with 45 % KCl: B3) could be considered as a healthy snack.