Journal ArticleDOI
Salting Potency and Time‐Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes
Tassyana Vieira Marques Freire,Dieyckson O. Freire,Vanessa Rios de Souza,Carla Saraiva Gonçalves,João de Deus Souza Carneiro,Cleiton Antônio Nunes,Ana Carla Marques Pinheiro +6 more
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TLDR
In this article, the authors evaluated the effect of reducing the size of salt particles on the salting power and time-intensity profile in shoestring potatoes and found that the amount of sodium chloride with reduced particle sizes required to yield an equivalent salting performance to 1.6% unmilled (common) sodium chloride on shoestred potatoes were 0.97, 0.862, 0.,795 and 0.785% for salt particles with mean diameters of about 97, 37, 30 and 26 μm, respectively.Abstract:
It is well known that sodium chloride overuse has a positive association with blood pressure and hypertension, and it has been related directly to the development of cardiovascular diseases. Thus, the aim of this study was to evaluate the effect of reducing the sodium chloride particle size on the salting power and time-intensity profile in shoestring potatoes. We found that the amounts of sodium chloride with reduced particle sizes required to yield an equivalent salting power to 1.6% unmilled (common) sodium chloride on shoestring potatoes were 0.97, 0.862, 0.795 and 0.785% for salt particles with mean diameters of about 97, 37, 30 and 26 μm, respectively. Based on these salting potencies, it is possible to reduce the sodium chloride used in shoestring potatoes by about 39, 46, 50 and 51% with the mentioned salt particles, respectively. The reduction in the size of salt particles also resulted in a more rapid perception of the maximum saltiness in shoestring potatoes.
Practical Applications
The reduction of the salt content in processed food means a great challenge because of limitations of sensory characteristics, functional properties and microbiological safety of products. Reducing the size of sodium chloride particles is an important alternative for reducing the sodium content of foods, thereby making them healthier but not by altering their sensory characteristics, unlike some sodium chloride substitutes.read more
Citations
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Journal ArticleDOI
Food and salt structure design for salt reducing
TL;DR: The relationship between salt reduction and structural characteristics of food matrix in baked foods, emulsion-based products and cheese products was discussed in this paper, where the size, morphology, and spatial structure of salt crystals were introduced.
Journal ArticleDOI
Microparticulated salts mix: An alternative to reducing sodium in shoestring potatoes
Daniela Maria Rodrigues,Vanessa Rios de Souza,Juliana Farinassi Mendes,Cleiton Antônio Nunes,Ana Carla Marques Pinheiro +4 more
TL;DR: In this article, the effect of reducing the size of particles in a low sodium salt mixture (sodium chloride, potassium chloride, and monosodium glutamate) on salting potency, time-intensity profile, and temporal dominance of sensations (TDS) in shoestring potatoes was evaluated.
Journal ArticleDOI
A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers: A sensory perspective
Thayana Vilela Mattar,Carla Saraiva Gonçalves,Rafaela Corrêa Pereira,Michelle Aparecida Faria,Vanessa Rios de Souza,João de Deus Souza Carneiro +5 more
TL;DR: In this article, a shiitake mushroom extract was evaluated as a potential natural taste enhancer in low-sodium beef burgers by means of sensorial and physico-chemical assays.
Journal ArticleDOI
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
Juan Dario Rios-Mera,Miriam Mabel Selani,Iliani Patinho,Erick Saldaña,Carmen J. Contreras-Castillo +4 more
TL;DR: This review highlights the importance of NaCl over other sodium and non‑sodium salts in the saltiness perception and proposes the use of reduced-size and shapes of Na Cl to maximize saltiness Perception, while using less NaCl dosages in meat products.
Journal ArticleDOI
Development of an Electronic Tongue Based on a Nanocomposite for Discriminating Flavor Enhancers and Commercial Salts
Katia Lumi Fukushima,Vanessa P. Scagion,Murilo H.M. Facure,Ana Carla Marques Pinheiro,Daniel S. Correa,Cleiton Antônio Nunes,Juliano Elvis de Oliveira +6 more
TL;DR: In this article, the authors proposed an e-tongue system that can analyze aqueous solutions containing different concentrations of flavor enhancers (monosodium glutamate, disodium guanylate and disodium inosinate), light commercial salts and NaCl.
References
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BookDOI
Sensory Evaluation of Food
TL;DR: The first € price and the £ and $ price are net prices, subject to local VAT as mentioned in this paper, and they are subject to change without notice, all errors and omissions excepted.
Journal ArticleDOI
Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests
TL;DR: The problem of balancing the effect of order of presentation and the carryover effect of a preceding sample over a series of presentations of the same set of samples is addressed in this article.
Journal ArticleDOI
Reducing salt: A challenge for the meat industry.
TL;DR: Some of the technological aspects of reduced salt meat products and how the meat and food ingredient industries are responding to this current health issue are reviewed.