Reduction of up to 75% nacl in Brazilian cheese puff does not alter sensory acceptability among teenagers
The aim of the study was to verify the sensory acceptability and physicochemical composition of Brazilian cheese puff made with different levels of sodium chloride (NaCl), potassium chloride (KCl) and monosodium glutamate (MSG) among teenagers. In Step 1, five sample formulations were made with the addition of NaCl and KCl, jointly or individually, in the percentages of 0 to 0.60%. Step 2 used the same addition percentages that were used in Step 1, with the addition of 0.30% of MSG, though.