Excessive consumption of dietary salt is the leading cause of cardiovascular disease and hypertension. The average salt intake is approximately twice more than the recommended daily allowance. Given the harmful effects of overconsumption of salt, the dietary concern about salt consumption has encouraged the WHO, along with many international and national health agencies to encouraged food industries to lower their salt use. Several studies have focused on formulation of low salt food products. However, due to the crucial functions provided by salt (flavour, texture and shelf-life) salt reduction strategies must be carefully considered. This review highlights numerous approaches for salt reduction in foods which include the use of salt enhancers, salt replacers and bitterness inhibitors and plant based seasonings.
Today's well-informed consumer is demanding health promoting foods which not only have natural ingredients and are additive free, but also offer functional properties without compromising on the taste. Excessive consumption of sugar is a leading cause of non-communicable diseases, globally. Not more than 10% of the calories should be derived from sugar for optimal health. This has led to the increase in demand of food products containing sugar free alternatives. Therefore, naturally occurring non-nutritive sweeteners that have positive effects on the body weight as well as metabolism may facilitate in limiting the sugar intake and accomplishing the present recommendations. They are also an excellent alternative both for the consumers as well as the food industry in place of artificial sweeteners. These natural sweeteners are extracted from indigenous plants, provide insignificant calories, taste like sucrose, do not exhibit metallic after taste, and moreover, offer significant health benefits. The steviol glycosides and Luo Han Guo fruit (Monk fruit) are the natural extracts of plants, which are commercialized. In addition, numerous plant proteins such as thaumatin, brazzein, miraculin and several carbohydrates as rare sugars such as D-tagatose, D-allulose, D-sorbose and D-allose are being explored as potential substitutes to intense sweeteners which are reviewed in this paper. These are being extensively studied by the researchers for their physicochemical and functional properties and their possible use in low-calorie food formulations. They have a history of safe consumption by the natives of the country of their origin and have a generally recognized as safe (GRAS) or a novel food status.
Bakery products are mainly prepared from wheat as its main ingredients. The present study was designed to develop fortified cookie using wheat flour blended with flaxseed flour and dried carrot pomace. Effects of fortification with 5% of carrot pomace and different levels of flaxseed flour were assessed on the nutritional and sensory quality of biscuit. The different formulations were T0-(100:0:0), T1-(85:10:05), T2-(80:15:05), T3-(75:20:05) in which the ratio is-wheat flour: flaxseed flour: carrot pomace. The samples were evaluated organoleptically by a group of five semi-trained panelists and rated the product using 9-point Hedonic scale. The samples of treatment T2 containing 15% flaxseed flour was found the best in aspects of colour & appearance, flavor & taste and overall acceptability. T1 sample containing 10% flaxseed flour was found to be best in body and texture. The chemical analysis result show that with the increase in the concentration of flaxseed flour, there was an increase in moisture, protein, fat, ash and crude fibber while there is decrease in the content of carbohydrate. Thus, compositing cookies with flaxseed flour and carrot pomace has proved to have improved nutritional properties as well as sensory attributes and it will help in increasing intake of protein, fats and fibers.
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