Microparticulated salts mix: An alternative to reducing sodium in shoestring potatoes

Rodrigues, Daniela Maria; Souza, Vanessa Rios de; Mendes, Juliana Farinassi; Nunes, Cleiton Antônio; Pinheiro, Ana Carla Marques

doi:10.1016/j.lwt.2016.01.056

Cited by 37 publications

(38 citation statements)

References 29 publications

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“…Producers are usually trying to replace partially NaCl content (max. 50%) by KCl due to bitter and metallic taste of KCl (Guardia et al, 2006;Rodrigues et al, 2016). Saltiness beside taste influences also the texture of food (Hyldig and Nielsen, 2001), though in our study juiciness, consistency, and appearance were not noticeably affected.…”

Section: Sensory Properties Of Sushi Samplescontrasting

confidence: 60%

“…Producers are usually trying to replace partially NaCl content (max. 50%) by KCl due to bitter and metallic taste of KCl (Guardia et al., 2006; Rodrigues et al., 2016).…”

Section: Discussionmentioning

confidence: 99%

“…The estimation is that the average salt daily intake is from 9 to 12 g, in Asian countries it is over 12 g/d. It means that Asian food is predisposed for higher salt/sodium content (Brown et al., 2009; He and Macgregor, 2010; Leong et al., 2016; Rodrigues et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

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Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi

Đorđević

Buchtová

Macharáčková

2017

Food sci. technol. int.

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The aim of the study was to estimate possibilities of salt substitutes usage in the preparation of two sushi types (nigiri and maki) prepared with different seafood (salmon: Salmo salar, tuna: Thunnus albacares, and shrimp: Pleoticus muelleri). Potassium chloride (Mary samples), Soda-Lo (hollowed microsphere of regular salt crystals), and regular salt (sodium chloride) were used in the experiment. Sushi samples (n = 1960) were evaluated by 40 trained panelists who noticed that maki shrimp samples prepared with Mary salt had higher bitterness (21.48 ± 28.01) in comparison with 2% sodium chloride (7.91 ± 8.80). The saltiness was lower in nigiri tuna prepared with Mary (49.59 ± 17.47) than 2% sodium chloride (61.11 ± 15.75). The study clearly showed the possibility of lowering sodium content in sushi meal with the usage of salt substitutes, with emphasis that Soda-Lo should be considered as a better option due to the retention of sensory properties in sushi samples prepared with this salt substitute.

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Section: Sensory Properties Of Sushi Samplescontrasting

confidence: 60%

“…Producers are usually trying to replace partially NaCl content (max. 50%) by KCl due to bitter and metallic taste of KCl (Guardia et al., 2006; Rodrigues et al., 2016).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi

Đorđević

Buchtová

Macharáčková

2017

Food sci. technol. int.

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“…To control the salt content of each treatment, the plastic bag with the remaining salt/flavor enhancer was weighed after removing the sample. If the salt/flavor enhancer weighed (retained in the package) more than 5% of the amount added, the salting process was redone (Rodrigues et al, 2016).…”

Section: Methodsmentioning

confidence: 99%

Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste

Rocha

Ribeiro

et al. 2021

Journal of Food Science

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The effect of the flavor enhancers monoammonium glutamate (MAG), monosodium glutamate (MSG), disodium guanylate (GMP), and disodium inosinate (IMP) on intensifying salty taste in food matrices (shoestring potatoes, requeijão cheese, and beef burgers) with a reduction in the amount of sodium chloride (NaCl) present was evaluated. Experiments were conducted using a central composite rotational design with two variables: the concentrations of flavor enhancer and NaCl added in the food matrix. The effect of IMP was not significant (P > 0.05) on the intensity of salty taste in any of the matrices analyzed. GMP presented lower performance compared to MAG and MSG in intensifying the salty taste of the treatments, regardless of the reduction of NaCl. Compared to MSG and GMP, MAG showed greater efficiency in intensifying the salty taste in requeijão cheese and beef burger with a reduction of 25%, 50%, 75%, and 100% of NaCl. MSG presented higher efficiency compared to MAG and GMP when applied in shoestring potatoes for all reductions of NaCl tested (25%, 50%, and 75%). The ability of flavor enhancers to improve the salty taste depends on the effect of the flavor enhancer, the complexity of the food matrix, and the reduction of NaCl in foods. Practical Applications The complexity of the food matrix plays a significant role in the perception of salty taste in sodium‐reduced products. In these products, sodium reduction may affect the taste enhancer's effect of enhancing salty taste. Therefore, this study broadens the knowledge of the effects of flavor enhancers on different foods, as well as the ability to enhance salty taste in food matrices with NaCl reduction. Moreover, it provides information on how to reduce the sodium content in these matrices while maintaining the same perception of salty taste as a conventional matrix.

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“…It consists of a methodology in which several attributes are evaluated simultaneously and do not require a long training for tasters. In addition, TDS allows sensory profile characterization of products during consumption (Rodrigues, Souza, Mendes, Nunes, & Pinheiro, 2016) and, once used in conjunction with acceptance data, it can allow the lifting of the drivers of liking and a better understanding of the aspects that govern consumers 0 preference (Ares et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Drivers of liking by TDS and acceptance of orange juice subject to different preservation processes

Rodrigues

Veríssimo

Pinheiro

et al. 2018

J Food Process Preserv

Self Cite

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This study aimed to use the Temporal Dominance of Sensations (TDS) in conjunction with consumer acceptance to identify the drivers of liking of orange juice and to verify the influence of the preservation method in the sensory profile of this product as well as their acceptability. Five brands of Brazilian orange juice (100% pure) subject to different preservation methodologies (conventional thermal processing, thermal processing under vacuum, and non‐thermal processing) were used in the study. A trained panel evaluated the samples by the TDS test and then, a consumer test was carried out. It was verified that the preservation method had a great influence on the orange juice characteristics. Furthermore, consumers had a clear preference for products that have characteristics that are as close as possible to the natural product, that is, the natural taste of orange and acid taste attributes were those which characterized the most accepted products by Brazilians. Practical applications In this work, it was possible to verify that the TDS method, in combination with the sensorial acceptance, is adequate to obtain the drivers of liking for orange juice. In addition, the sensorial profile of Brazilian consumers was specifically verified for orange juice and the importance of the conservation and processing method in obtaining high quality products. That is, faced with consumer demand, the need of the industries to seek alternative conservation methods and differentiated manufacturing processes to obtain products with characteristics more similar to the natural was clearly verified in this work.

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Microparticulated salts mix: An alternative to reducing sodium in shoestring potatoes

Cited by 37 publications

References 29 publications

Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi

Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi

Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste

Drivers of liking by TDS and acceptance of orange juice subject to different preservation processes

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