Effect of Garlic as a Spice on Salt Preferences of Hypertensive Individuals

Nugrahani, Gardinia; Afifah, Diana Nur

doi:10.3923/pjn.2016.633.638

Cited by 7 publications

(1 citation statement)

References 20 publications

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“…The use of garlic has been suggested as a good alternative to reduce or replace salt by many studies conducted in variety of foods. Nugrahani & Afifah (2016) [87] reported the use of crushed garlic allowed reduction in salt (upto 0.25%) in rice porridge with good acceptable score. In other studies conducted by Horita et al (2016) [53] , garlic extract addition as NaCl full replacer in frankfurters has shown a good acceptance by 50% of consumers.…”

Section: Garlicmentioning

confidence: 99%

Salt reduction strategies in foods

Rao¹,

Lalmuanpuia²

2020

Int. J. Chem. Stud.

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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.

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Section: Garlicmentioning

confidence: 99%