## 3 Results and Discussion
### Bread Characterization
#### 3.2.7 Sensory Analysis  
Figure 6 shows the results of the sensory evaluation of three bread samples (CB, B50 and B100): aspect, color, aroma, texture, flavor and overall acceptance; all expressed in the scale from 1 (dislike extremely) to 9 (like extremely). Globally, the control bread was the preferred one concerning the sensory attributes, which is in line with the novelty of the bread samples with Sarcocornia powder [23]. Similar trend was observed to crakers with the incorporation of this dried halophyte. However, the texture score to control bread is very similar to the scores to B50 and B100 bread with the incorporation of Sarcocornia powder which is in accordance with the texture parameters. As concerns B50 and B100 bread samples, the scores are similar to all the evalauted sensorial attributes and their acceptance was good. One interesting point is that the reduction of sodium to half (0.235% sodium (flour basis) in bread (B50) did not affect the acceptability of tasters, as compared with B100 (0.47% sodium (flour basis)). One strategy to increase bread palatability with the _S. perennial_s incorporation could be the gradual reduction of NaCl and \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & & **TVBC-2d** & **YMC-2d** & **CC-2d** & **TVBC-4d** & **YMC-4d** & **CC-4d** \\ \hline \multirow{3}{*}{**(a)**} & **CB** & 2.9 \(\times\) 10\({}^{2}\) & 7 \(\times\) 10\({}^{1}\) & NG & 3.5 \(\times\) 10\({}^{3}\) & 1.2 \(\times\) 10\({}^{3}\) & NG \\  & **B50** & 3 \(\times\) 10\({}^{2}\) & 9 \(\times\) 10\({}^{1}\) & NG & 6.8 \(\times\) 10\({}^{3}\) & 1.4 \(\times\) 10\({}^{3}\) & NG \\  & **B100** & 1.9 \(\times\) 10\({}^{3}\) & 1.6 \(\times\) 10\({}^{3}\) & NG & 7.36 \(\times\) 10\({}^{4}\) & 1.84 \(\times\) 10\({}^{4}\) & NG \\ \hline \multirow{3}{*}{**(b)**} & **CB** & 9.7 \(\times\) 10\({}^{2}\) & 7.4 \(\times\) 10\({}^{2}\) & NG & 4.06 \(\times\) 10\({}^{4}\) & 1.32 \(\times\) 10\({}^{4}\) & NG \\  & **B50** & 2.6 \(\times\) 10\({}^{2}\) & 1.9 \(\times\) 10\({}^{2}\) & NG & 5.28 \(\times\) 10\({}^{4}\) & 4.1 \(\times\) 10\({}^{4}\) & NG \\  & **B100** & 2.4 \(\times\) 10\({}^{3}\) & 2.4 \(\times\) 10\({}^{3}\) & NG & 8.9 \(\times\) 10\({}^{4}\) & 6.2 \(\times\) 10\({}^{4}\) & NG \\ \hline \hline \end{tabular}  
* NG: no growth detected (a): bread samples were stored in a cloth bag; (b): bread samples were stored in a paper bag; TVBC-2d: Total viable bacteria counts after 2 days; YMC-2d: Yeasts and molds counts after 2 days; TVBC-4d: Total viable bacteria counts after 4 days; YMC-4d: Yeasts and molds counts after 4 days; CC-4d: Coliforms counts after 4 days.  
\end{table} 
Table 6: Microbiological analysis: Cfu/g (colony forming units per gram) to control (CB), B50 and B100 bread samples. the increase of the halophyte powder to acustomize the consumers to the changed taste, whereby the new level of powder remains unnoticed by most consumers. [PERSON] et al. [47] proposed the inclusion of brown seaweed (4% substitution for flour) as an ingredient that could help reduce the salt content. The seaweed bread made with 10% and 20% salt reduction was not significantly different than the control and was acceptable to consumers and associated with soft, chevy and having no aftertaste. However, the increase in bread salt reduction (up to 50%) was associated with negative flavour and textural attributes. Furthermore, the saltiness perception also decreased, and the formulations were not well-liked by consumers. Likewise, the use of potassium chloride as sodium choride replacement allowed to heterogeneity in consumer hedonic reaction, mainly associated with differences in texture perception. Moreover, NaCl replacement equal to or higher than 40% caused an increase in bitterness, off-flavor, and metallic flavor [48]. However, [PERSON] et al. [38] considered that it was possible to replace up to 50% of NaCl with KCl without reducing quality and consumer acceptability. Extending past purely KCl being used to replace NaCl, [PERSON] et al. [49] and [PERSON] et al.