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| RODRIGUES,JÉSSICA F.; JUNQUEIRA,GABRIELA; GONÇALVES,CARLA S.; CARNEIRO,JOÃO D.S.; PINHEIRO,ANA CARLA M.; NUNES,CLEITON A.. |
| Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: KCl; Monosodium glutamate; TDS; TI. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000402065 |
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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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