Sodium-reduced bread formulated with seablite (Suaeda maritima L. Dumort) powder as salt substitution

Abstract The objective of this study was to develop sodium-reduced bread by substituting salt with seablite powder (Suaeda maritima L. Dumort) and to evaluate its effects on physical, chemical, sensory, and storage properties. Bread samples were formulated with five levels of seablite powder replacing salt at 0, 25, 50, 75, and 100%. The samples were analyzed for color, volume, texture, moisture, pH, water activity, and sodium content. A sensory evaluation was conducted using consumer testing with 100 participants. Bread with 50% seablite substitution showed significantly reduced sodium content (1.14 g/100 g) compared to the control (1.46 g/100 g), while maintaining acceptable loaf volume, texture, and sensory attributes. Increasing substitution levels darkened crumb color and increased hardness and chewiness. Sensory scores for saltiness and sweetness declined at higher substitution levels, but 50% substitution achieved a favorable balance of health and quality. During five-day storage, texture degradation and moisture loss were more evident at room temperature than under refrigeration. These findings suggest that partial substitution of salt with seablite powder, up to 50%, is a promising strategy for sodium reduction in bread without compromising consumer acceptance.