ArticleFoods (Basel, Switzerland)2026
Effects of Salt-Reducing Alternatives on the Oral Processing Characteristics of Chickpea Nang.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Salt reduction is an important strategy for healthy diets. Our previous study developed low-sodium chickpea nang (LCHN) using potassium chloride, wheat gluten, inulin and L-lysine. However, consumers also value taste. The impact of this reformulation on oral processing characteristics remains unclear. This study collected chewing samples from 12 volunteers at five mastication stages (0%, 25%, 50%, 75%, and 100%) of regular chickpea nang (CHN) and LCHN, measuring chewing parameters, bolus moisture content, saliva addition amount, and flow rate. Results indicated that LCHN had a significantly shorter swallowing time (24.22 ± 3.63 s vs. 27.84 ± 6.01 s,
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