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| SANTOS,Fernanda Ferreira dos; DANTAS,Natalie Marinho; SIMONI,Natália Koren; PONTES,Laura Stonoga; PINTO-e-SILVA,Maria Elisabeth Machado. |
| Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich ingredients in recipes was done. Recipes were developed, aiming good sensory acceptance; their salt content was estimated by using TACO and USDA’s food composition table. They were later submitted to sensory analysis, in which was applied 9-point hedonic scale (global acceptance and flavor), and linear scale of 10 cm (salt intensity). Data was analyzed by ANOVA and Tukey Test (p < 0.05) with software... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glutamic acid; Sodium reduction; Food composition; Public health; Taste perception. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028105 |
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| VIDAL,Vitor Andre Silva; PAGLARINI,Camila de Souza; FERREIRA,Alef; SANTOS,José Roberto dos; POLLONIO,Marise Aparecida Rodrigues. |
| Abstract The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on the characteristics of salted meat products through the determination of moisture, pH, aw, chloride, ash levels, cooking loss, and instrumental color during the processing steps. Four salted meat treatments were elaborate using the following salts in the wet and dry salting steps: FC1: 100% NaCl; F1: 50% NaCl + 50% KCl; F2: 50% NaCl + 25% CaCl2; F3: 50% NaCl + 25% KCl + 25% CaCl2. The addition of CaCl2 led to the lowest pH and changes in aw, moisture, ash levels, and instrumental color when compared to the other treatments, which was different from the control (100% NaCl) and F1 (50% NaCl + 50% KCl), thus evidencing the great effect of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Salted meat; Sodium reduction; Potassium chloride; Calcium chloride. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005026102 |
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| GUSMÃO,Thaisa Abrantes Souza; ALEXANDRE,Anatalha Marinho; SOUZA,Nayara Gabriela Gonçalves de; SASSI,Katharina Kardinele Barros; GUSMÃO,Rennan Pereira de; MOREIRA,Ricardo Targino. |
| Abstract This study aimed to the replacement of sodium chloride (0.4 to 1.6%) by potassium chloride (0.2 to 0.8%) in French bread formulation and evaluate its effect on physical, physicochemical and sensory characteristics. For the preparation of bread was used a factorial design 22 with 4 factorial points and 3 central points, totaling 7 experiments. The physical and physicochemical parameters analyzed were: specific volume, moisture, color of the peel and crumb, pH, acidity and texture profile, sodium and potassium. The sensory evaluation of bread was performed using quantitative descriptive analysis, with 12 sensory terminologies. Response variables of salty taste and sensory chewiness generated statistically significant models. The results indicated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hypertension; Prevention; Sodium reduction. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500055 |
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| Carraro,Carla Ivone; Machado,Roberta; Espindola,Viviane; Campagnol,Paulo Cezar Bastianello; Pollonio,Marise Aparecida Rodrigues. |
| In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper) was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sodium reduction; Sodium chloride; Potassium chloride; Herbs; Spices; Bologna sausage. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200013 |
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