Development of fish snack (Keropok) with sodium reduction using alternative salts (KCl and CaCl2)

Abstract

The incidence of non-communicable diseases (NCDs) caused by excessive sodium intake is becoming an important issue that many researchers have investigated. Processing is an effective way to add value to underutilized fish species. Thus, the objective of this research was to develop a fish snack (Keropok) using reduced sodium. Two types of alternative sodium chloride (NaCl) were used, namely potassium chloride (KCl) and calcium chloride (CaCl2) with substitution at levels of 15, 30, and 45 % (w/w). The results indicated that substitution of NaCl with KCl or CaCl2 in the product had a negative effect on the cooking yield (%) (P0.05) and the lowest sodium content (P0.05). B3 was rich in nutrients (macromolecules and micromolecules) that are essential to the human body. Therefore, Kerepok (55 % NaCl with 45 % KCl: B3) could be considered as a healthy snack.

Keywords

• Fish snack
• Sodium substitution
• Keropok
• Reduce sodium
• KCl
• CaCl2