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| GONÇALVES,CARLA; RODRIGUES,JÉSSICA; JÚNIOR,HERALDO; CARNEIRO,JOÃO; FREIRE,TASSYANA; FREIRE,LUÍSA. |
| ABSTRACT Sodium chloride is traditionally used as a food additive in food processing. However, because of its high sodium content, NaCl has been associated with chronic diseases. Margarine is a popular product that is used in several preparations, but it includes high sodium content; therefore, it is among the products whose sodium content should be reduced. Thus, the objective of this study was to produce margarines with reduced sodium content prepared using a salt mixture. The following 4 margarine formulations were prepared: Formulation A (control - 0% sodium reduction), Formulation B (20.8% less sodium), Formulation C (33.0% less sodium) and Formulation D (47.4% less sodium). The low sodium formulations were produced using a salt mixture consisting of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Acceptance; KCl; Monosodium glutamate; TDS; TI. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000502505 |
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