Development of Low-Sodium Alternatives for Processed Foods
Table Of Contents
<p> *Table of Contents:**<br><br>**
Chapter 1
: Introduction**<br>1.1 Background and Rationale<br>1.2 Statement of the Problem<br>1.3 Objectives of the Study<br>1.4 Scope and Limitations<br>1.5 Significance of the Study<br><br>**Chapter 2
: Literature Review**<br>2.1 Overview of Sodium and its Health Implications<br>2.2 Sources of Sodium in the Diet<br>2.3 Challenges in Reducing Sodium in Processed Foods<br>2.4 Strategies for Sodium Reduction in Food Products<br>2.5 Previous Research on Low-Sodium Formulations<br><br>**Chapter 3
: Methodology**<br>3.1 Research Design<br>3.2 Selection of Ingredients and Formulation Strategies<br>3.3 Experimental Procedures<br>3.4 Sensory Evaluation Methods<br>3.5 Statistical Analysis<br><br>**Chapter 4
: Results and Discussion**<br>4.1 Sodium Content Analysis of Selected Processed Foods<br>4.2 Formulation and Processing of Low-Sodium Alternatives<br>4.3 Evaluation of Product Quality Attributes<br>4.4 Consumer Acceptance Testing<br>4.5 Discussion of Findings<br><br>**Chapter 5
: Conclusion and Recommendations**<br>5.1 Summary of Findings<br>5.2 Conclusions<br>5.3 Implications for the Food Industry<br>5.4 Recommendations for Future Research<br><br><br></p>Thesis Abstract
<p><br><br>**Abstract**<br>The excessive intake of sodium is a major public health concern globally, contributing to various cardiovascular and renal diseases. Processed foods are significant contributors to dietary sodium intake, often containing high levels of salt for flavor enhancement and preservation. This project aims to develop low-sodium alternatives for processed foods to address this health issue. The research will focus on exploring alternative ingredients, formulation strategies, and processing techniques to reduce sodium content while maintaining product quality, safety, and consumer acceptance. Through systematic experimentation and sensory evaluation, this study seeks to provide practical solutions for the food industry to produce healthier processed foods with reduced sodium levels.<br><br>*<br></p>
Thesis Overview
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