El Ati, J.; Doggui, R.; El Ati-Hellal, M. A Successful Pilot Experiment of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content without Detection by Consumers. Int. J. Environ. Res. Public Health2021, 18, 1590.
El Ati, J.; Doggui, R.; El Ati-Hellal, M. A Successful Pilot Experiment of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content without Detection by Consumers. Int. J. Environ. Res. Public Health 2021, 18, 1590.
El Ati, J.; Doggui, R.; El Ati-Hellal, M. A Successful Pilot Experiment of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content without Detection by Consumers. Int. J. Environ. Res. Public Health2021, 18, 1590.
El Ati, J.; Doggui, R.; El Ati-Hellal, M. A Successful Pilot Experiment of Salt Reduction in Tunisian Bread: 35% Gradual Decrease of Salt Content without Detection by Consumers. Int. J. Environ. Res. Public Health 2021, 18, 1590.
Abstract
As bread is the most consumed food by Tunisian population and the major source of salt, a pilot experience of salt reduction in bread has already begun in Bizerte city. Salt analysis in bread collected from Bizerte city was realized with Volhard titration method. Application of the “salt reduction programme” allowed a gradual decrease of salt content in bread by 35 % during three years without detection by Tunisian consumers. A final salt concentration of 1.1 ± 0.1 g/100 g was then achieved. The establishment of an effective salt reduction strategy with lifestyle education is needed to reduce hypertension that is the first cause of death in Tunisia.
Keywords
Salt reduction; pilot experience; saltiness perception; Bizerte city; Tunisia
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
