**Table of Contents:**

**

Chapter 1

: Introduction**
1.1 Background and Rationale
1.2 Objectives of the Study
1.3 Scope and Limitations
1.4 Organization of the Thesis

**

Chapter 2

: Literature Review**
2.1 Overview of Sodium in Processed Foods
2.2 Health Implications of High Sodium Intake
2.3 Strategies for Sodium Reduction in Processed Foods
2.4 Challenges and Opportunities in Low-Sodium Product Development

**

Chapter 3

: Methodology**
3.1 Research Design
3.2 Selection of Ingredients and Formulation Development
3.3 Evaluation of Sodium Reduction Techniques
3.4 Sensory Analysis Methods
3.5 Consumer Acceptance Studies

**

Chapter 4

: Results and Discussion**
4.1 Analysis of Sodium Reduction Techniques
4.2 Sensory Evaluation of Low-Sodium Formulations
4.3 Consumer Perception and Acceptance
4.4 Identification of Key Challenges and Success Factors

**

Chapter 5

: Conclusion and Recommendations**
5.1 Summary of Findings
5.2 Implications for the Food Industry
5.3 Recommendations for Future Research
5.4 Conclusion