Working Paper Article Version 1 This version is not peer-reviewed

A successful pilot experience of salt reduction in Tunisian bread: 35 % gradual decrease of salt content without detection by consumers

Version 1 : Received: 7 January 2021 / Approved: 8 January 2021 / Online: 8 January 2021 (14:28:00 CET)

How to cite: El Ati-Hellal, M.; Doggui, R.; El Ati, J. A successful pilot experience of salt reduction in Tunisian bread: 35 % gradual decrease of salt content without detection by consumers. Preprints 2021, 2021010166 El Ati-Hellal, M.; Doggui, R.; El Ati, J. A successful pilot experience of salt reduction in Tunisian bread: 35 % gradual decrease of salt content without detection by consumers. Preprints 2021, 2021010166

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.

Subject Areas

Salt reduction; pilot experience; saltiness perception; Bizerte city; Tunisia

Comments (0)

We encourage comments and feedback from a broad range of readers. See criteria for comments and our diversity statement.

Leave a public comment
Send a private comment to the author(s)
Views 0
Downloads 0
Comments 0
Metrics 0


×
Alerts
Notify me about updates to this article or when a peer-reviewed version is published.
We use cookies on our website to ensure you get the best experience.
Read more about our cookies here.