# Effects of Salt-Reducing Alternatives on the Oral Processing Characteristics of Chickpea Nang

## TL;DR

This study examines how reducing salt in chickpea nang affects how people chew and swallow it, finding that the low-sodium version is swallowed faster without major differences in other chewing behaviors.

## Contribution

The study provides new insights into the oral processing characteristics of low-sodium chickpea nang compared to regular versions.

## Key findings

- Low-sodium chickpea nang had significantly shorter swallowing time compared to regular chickpea nang.
- Bolus moisture content increased with mastication, while saliva addition and flow rate decreased significantly.
- Chewing frequency in low-sodium nang correlated strongly with chewing time and frequency differently than in regular nang.

## 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, p < 0.05, Cohen’s d = 0.73), while the number of chews (Nc), chewing frequency (Fc), bolus moisture content, and saliva flow rate showed no inter-group differences across all mastication stages (p > 0.05). Bolus moisture content increased significantly with mastication progression in both groups (p < 0.05), whereas saliva addition amount and flow rate decreased significantly (p < 0.05). Additionally, higher chewing frequency correlated with increased saliva addition amount and reduced flow rate (p < 0.05). In CHN, the Nc positively correlated with chewing time (r = 0.452, p < 0.01) and frequency (r = 0.458, p < 0.01), whereas in LCHN it negatively correlated with time (r = −0.329, p < 0.05) and positively with frequency (r = 0.884, p < 0.01). These findings provide theoretical basis for low-sodium baked product development.