Sodium reduction in margarine using NaCl substitutes

Gonçalves, Carla Saraiva; Rodrigues, Jéssica Ferreira; Júnior, Heraldo; Carneiro, João de Deus Souza; Freire, Tassyana Vieira Marques; Freire, Luísa

doi:10.1590/0001-3765201720150618

Cited by 7 publications

(3 citation statements)

References 23 publications

(15 reference statements)

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“…Most previous studies involving sodium-reduced food products have used static approaches for the sensory characterization of products rather than dynamic methodologies. However, in the last decade, an increasing number of studies have addressed the effect of salt reduction on the temporal sensory profile of different food categories such as sausages and ham, cheese, cream cheese, butter, margarine, bread and shoestring potatoes [17][18][19][20][21][22][23][24][25][26][27][28]. Temporal sensory methods have proven useful for understanding the impact of sodium reduction during reformulation processes [10].…”

Section: Introductionmentioning

confidence: 99%

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Nguyen

Wismer

2022

Foods

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Temporal sensory methods can be used to highlight the impact of sodium reduction on the dynamic sensory profile of foods targeted for sodium reduction. Study aims were to compare the temporal sensory attribute profiles of regular and sodium-reduced food products elicited by TDS and TCATA, over single and multiple oral intakes. A total of 20 semi-trained participants evaluated commercially available regular and sodium-reduced canned corn, cooked ham (single intakes), potato chips and cream of mushroom soup (5 intakes) using both TDS and TCATA. Regular and sodium-reduced products differed in not only salty but also other sensory attributes, noticeably dry for chips, sweet for corn, bitter and metallic for ham, thick, creamy, sweet, and starchy for soup. TDS and TCATA provided comparable information for the key sensory attributes characterizing and differentiating the regular and sodium-reduced products. TDS profiled significant differences between samples for a larger number of attributes than TCATA, while TCATA profiles were more consistent across intakes. Multiple intakes changed the duration of attribute dominance but not the number of significantly dominant attributes in TDS profiles. The current findings provide insight for applications of temporal profiling to other food products and development of sodium-reduced foods with attribute profiles acceptable to consumers.

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Section: Introductionmentioning

confidence: 99%

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Nguyen

Wismer

2022

Foods

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“…An attribute "no taste" has also been added in approximately 10% of TDS studies, which amounts to allowing panelists to declare periods of nondominance as with TDS-HD (see Table 2). Even though it represented a minority of the studies, some hedonic terms were also found as part of the descriptive list (e.g., "bad taste," Santos Gonçalves et al, 2017). Thus, as for subjects, it is important to explicitly report information about the basis for choosing the sensory attributes, and the presence (or absence) of definitions and references to subjects.…”

Section: Attributes Choice and Usementioning

confidence: 99%

Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review

Visalli,

Galmarini

2024

Comp Rev Food Sci Food Safe

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Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.

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“…como significativa fonte de sódio, especialmente em razão do seu uso como realçador de sabor (GONÇALVES et al, 2017).…”

Section: Página | 3923unclassified

Redução de sódio em alimentos processados: Uma revisão narrativa da literatura

Rosa

Martins

Paula

2022

R. bras. Tecnol. Agroindustr.

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O sódio é um micronutriente envolvido na constituição estrutural de tecidos e desempenha importantes funções fisiológicas. Confere propriedades tecnológicas dentre elas a de conservação dos alimentos, composição dos sais de cura, gosto salgado, suculência e amaciamento de produtos cárneos. A maior fonte de sódio em dietas provém da ingestão de cloreto de sódio, seja no processamento de diferentes produtos industrializados ou adicionado diretamente no preparo de refeições em domicílios. A World Health Organization recomenda a ingestão diária de 2 g de sódio equivalente a 5 g de cloreto de sódio para reduzir do risco de doenças crônicas como hipertensão arterial e doenças cardiovasculares. Devido ao seu alto consumo pela população mundial, regulamentações, acordos e técnicas para sua redução e/ou substituição vêm sendo pesquisadas e implementadas. Assim, com este artigo se propõe a realizar uma revisão de literatura acerca dos substitutos para o sódio, os impactos destas ações na economia, saúde e longevidade, as principais regulamentações da área de alimentos, além das implicações tecnológicas. As alternativas de substitutos mais utilizados são blends de sais sem a presença do sódio, KCl, CaCl2, MgCl2, realçadores de sabor, como glutamato monossódico, lactato de levedura, cominuição dos grãos de cloreto de sódio e uso de condimentos, ervas e especiarias. Testes de aceitabilidade verificaram a viabilidade de muitas dessas estratégias, apresentando alternativas. Porém são necessários mais estudos que otimizem as características organolépticas e tecnológicas ao longo do processo, além da viabilidade econômica, visando sempre a promoção da saúde e a longevidade populacional.

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Sodium reduction in margarine using NaCl substitutes

Cited by 7 publications

References 23 publications

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review

Redução de sódio em alimentos processados: Uma revisão narrativa da literatura

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