Reformulating savory biscuit-like snacks for a healthier diet by using ancient grain and glasswort powder: effect on quality, sensory descriptors and acceptability

Aligning with the growing demand for salt reduction strategies and the need to protect food biodiversity, this study aims to develop healthy savory biscuit-like snacks with reduced sodium content. An ancient (Automonia B) and modern (Bolero) soft wheat variety were combined with various concentrations of salt (0 %, 1 %, 2 %) and glasswort powder (1 %, 4 %, and 8 %). Physical and microstructural analysis revealed that Bolero samples exhibited significantly higher hardness values (76.88 ± 15.4 N) compared to Autonomia B (54.5 ± 11.5 N). However, hardness decreased in both varieties as the concentration of glasswort increased, reaching average values of 67.17 ± 5 N for Bolero and 41.6 ± 3.5 N for Autonomia B. The total porosity of Bolero snacks was lower compared to Autonomia B, but other microstructural attributes, e.g. structure thickness and separation, were closely linked to textural properties. Salt and glasswort concentrations significantly influenced the sensory properties of biscuits formulated with two wheat varieties, while visual attributes remained consistently acceptable. Saltiness perception was mainly driven by salt but was also significantly enhanced by glasswort, supporting its role as a natural “green salt” ingredient. Overall taste showed a non-linear response, with moderate salt and glasswort levels maximizing pleasantness. These results highlight glasswort as a promising strategy for sodium reduction without compromising sensory quality, offering an innovative, scalable and biodiversity-enhancing strategy solution for industry-driven salt-reduction programs.