A comprehensive study on the development and sensory evaluation of a novel plant-based low sodium substitute

Excessive sodium consumption remains a critical dietary risk factor linked to cardiovascular disease and kidney disorders. This study aimed to develop a plant-based salt substitute using powders from celery, dock spinach, and wood apple in combination with potassium chloride and mild spices, and to evaluate its sensory acceptability. Three base formulations were created: wood apple dominant (Sample A), dock spinach dominant (Sample B), and celery dominant (Sample C). Based on initial screening, Sample A was reformulated into two optimized variants: A1 containing 15% potassium chloride and A2 containing 20 percent potassium chloride. Sensory evaluation was performed with trained assessors and consumer participants using nine-point hedonic ratings and Just-About-Right scaling. Results demonstrated that A2 achieved superior acceptability across all attributes. The mean overall liking score for A2 was 5.82 compared to 4.72 for A1, with the difference statistically significant (p = 0.006). In terms of saltiness perception, 74% of panelists rated A2 as “just right,” whereas only 50 percent did so for A1. A2 also showed improved aroma and mouthfeel ratings, while avoiding the bitterness and metallic aftertastes often associated with potassium chloride. These findings establish the wood apple-based formulation with 20% potassium chloride as the optimum substitute. The study highlights its potential as a practical alternative to conventional salt, offering benefits for the food industry and public health by reducing dietary sodium intake without compromising consumer satisfaction.