EFFECTS OF SODIUM CHLORIDE REPLACEMENT WITH POTASSIUM CHLORIDE ON QUALITIES OF OYSTER CRISPY

Abstract

The objective of this research was to determine the substitution of sodium chloride with potassium chloride in oyster cracker product. Study the chemical quality, microbiological and sensory evaluation that affect the sodium reducing oyster cracker product. Sodium chloride substitution with potassium chloride at 5 different levels ; 0 (control), 25, 50, 75 and 100% by weight, and reducing the amount of seasoning powder from basic formula by 50%. The results showed that the tester did not recognize the bitter taste of a cracker that substituted 100% sodium chloride with potassium chloride salt. There were scores of sensory acceptance in appearance, color, crispness, salinity and overall liking that non-significant from the control formula oyster cracker, the preference scores of color was a like very much level, appearance, odor, flavor, crispness and overall liking were like moderately level, and the salinity was like slightly level. The oyster cracker substitute sodium chloride with 100% potassium chloride were 2.06% of moisture content, 882.33 mg/100g of sodium content, which has a lower sodium content of the basic formula or sodium content was reduced from 35.65% the previous formula, which can be claimed as a reduced-sodium products. According to the Notification of the Ministry of Health No. 182 (2541), total microorganism found was < 30 CFU/g, Escherichia coli < 3.0 MPN/g, Staphylococcus aureus < 10 CFU/g and no mold was detected. The chemical and microbiological qualities of the product had met Thai Community Product Standard of crispy (TCPS 107/2554).