Reduction in sodium chloride content in saltine crackers through an edible coating
Aiming to reduce the sodium content in saltine crackers, the present study employed a methodology of salt coating that provided an inhomogeneous distribution of salt so that the salt perception was not altered.To this end, three cracker recipes were prepared and Stamping compared.Recipe 1 (F1) was the standard, Recipe 2 (F2) had a 33.3% reduction i