Optimization of Low Sodium Salts Mix for Shoestring Potatoes

Pereira, Heverton Carrara; Souza, Vanessa Rios de; Azevedo, Natália Csizmar; Rodrigues, Daniela Maria; Nunes, Cleiton Antônio; Pinheiro, Ana Carla Marques

doi:10.1111/1750-3841.12884

Cited by 13 publications

(13 citation statements)

References 37 publications

(53 reference statements)

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“…Considering that the sodium chloride added and considering it have approximately 400 mg of sodium/g of sodium chloride (Pereira et al, 2015), the control sample has 520 mg/Na and the formulations with a 50 or 75 per cent NaCl reduction have 260 and 130 mg/Na, respectively.…”

Section: Experimental Design and Beef Burger Processingmentioning

confidence: 99%

“…Therefore, the World Health Organisation (2007) defined as "safe" the intake of 5 g of NaCl per day because this quantity satisfies the basic requirements of the human body (200-500 mg of sodium a day) (Bannwart et al, 2014) without compromising health. Nonetheless, there is still excessive intake of NaCl in the population (Pereira et al, 2015) owing to the ingestion of highly processed food products, which contribute up to 75 per cent of the total sodium intake. Meat products, for example, can contribute up to 18 per cent of this amount (Tobin et al, 2012a).…”

Section: Introductionmentioning

confidence: 99%

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A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

Mattar

Gonçalves

Pereira

et al. 2018

BFJ

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Purpose The purpose of this paper is to evaluate a shiitake mushroom extract as a potential natural taste enhancer in low-sodium beef burgers by means of sensorial and physico-chemical assays because nowadays there is a trend in the market for the development of clean-label products. Design/methodology/approach Ten formulations of beef burgers were developed, varying in the percentage reduction in NaCl (0-75 per cent) and mushroom water extracts (obtained from a 5, 12.5, or 20 per cent mushroom homogenate). Sensory characterisation was performed by time-intensity (TI) and acceptance tests. In addition, physico-chemical analyses (pH, yield, shrinkage, shear force, and colour) were conducted. Findings Extracts obtained from 5, 12.5, or 20 per cent mushroom homogenate (E1, E2, and E3, respectively) did not enhance the salty taste in formulations with a 0 or 75 per cent reduction in NaCl. In formulations with a 50 per cent reduction in NaCl, all the extracts enhanced salinity perception, with E3 being the most effective. E3 also increased acceptance of colour, aroma, texture, flavour, and overall perception, although it caused changes in some physico-chemical characteristics (pH, yield, shrinkage, shear force, and colour). Originality/value The shiitake mushroom extract is a natural ingredient with a potential to serve as a taste enhancer in meat and other food products, for the purpose of reducing sodium content without compromising sensory acceptability. Therefore, this extract will enable the development of healthier products (owing to a reduction in sodium) with preserved sensory quality and will meet consumers’ requirements for the minimal use of chemical additives in food.

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Section: Experimental Design and Beef Burger Processingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

Mattar

Gonçalves

Pereira

et al. 2018

BFJ

Self Cite

View full text Add to dashboard Cite

show abstract

“…The study of Khetra et al (2016) showed that it is possible to considerably reduce sodium amount in Cheddar cheese by using a combination of a salt replacer, HVP and adenosine-5'-monophosphate, which also in case of cheese reduced bitterness. Several studies found that one of best combinations for salt reduction is a mixture of NaCl, KCl and MSG (Pereira et al, 2015;Rodrigues et al, 2016). The optimum salt content for chips and snacks in the snack sector has been observed at approximately 1.6% NaCl, research about salt level reduction in shoestring potatoes has shown that it is possible to maintain the same level of salt perception and similar sensory acceptability by using a mix of NaCl (30%), MSG (30%) and KCl (40%) to provide salt taste, where optimal formulation in product would be 0.48% of sodium chloride, 0.92% of potassium chloride, and 0.43% of monosodium glutamate, which accordingly would equivalent in salty taste to 1.6% NaCl (Pereira et al, 2015).…”

Section: Salt Replacers and Flavour Enhancersmentioning

confidence: 99%

A review - effect of salt on the sensory perception of snacks

Kalnina¹,

Straumīte²

2019

Foodbalt

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Consumers have growing concerns regarding healthy eating habits, which can lead to healthier food choices in both choosing meals and snacking. With the growing understanding of healthy foods, changing the motivation of food preferences towards healthier, producers are obligated to transform their products with a balanced nutrition value. One of greatest worries is the salt intake as it is connected to increasing risk of cardiovascular diseases. The challenge for producers is to decrease the amount of salt while at the same time maintain the good taste of snacks or any other products, in order to make sure that consumer liking remains at the same level. The objective of the review was to analyse scientific literature, describe the possibilities of salt reduction of potato, corn or vegetable snacks and to understand how it could impact sensory characteristics of the snacks. The review outlines the current situation of progress that has been made in salt reduction and indicates the main priorities and problems in the salty snacks sector. Salt as well as spices makes a great impact on sensory profile because they determine the taste of product, which is directly linked to overall level of liking. Researchers have found that it is possible to substitute salt with different salt replacers (KCl, MgCl2 and others) in combination with flavour enhancers. Salt reduction or replacing does not always directly affect consumer perception of products.

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“…The addition of salt during cooking and processing enhances the palatability of consumed food. In this context, salt is a flavor enhancer that gives a salty taste upon addition to food (Dotsch et al, 2009; Pereira et al, 2015). Salt content in food is related to food preference among children (Bouhlal, Chabanet, Issanchou, & Nicklaus, 2013).…”

Section: Introductionmentioning

confidence: 99%

Salty taste threshold among children of different ethnicities

Dora

Lim

Haron

et al. 2020

Journal of Sensory Studies

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Taste perception is an important determinant of food preference and consumption. Salty taste sensitivity among children can be influenced by ethnicity. This study determined the salty taste threshold among children of different ethnicities in Malaysia. Forty‐two children aged 9–11 years from the three main ethnic groups (14 Malays, 15 Chinese, 13 Indians) in Malaysia were recruited for this cross‐sectional study. The salty taste threshold was determined using two‐alternative forced‐choice staircase with 18 different concentrations of sodium chloride solutions (0.056 to 1,000 mM). Overall, the mean salty taste threshold among children was 1.01 ± 0.71 mM. No significant difference was noted in the salty taste threshold between boys and girls (p = .830). Chinese children had a significantly higher salty taste threshold (1.21 ± 0.53 mM) compared with Malay (1.13 ± 1.13 mM) and Indian children (0.67 ± 0.72 mM, p < .05). In conclusion, further studies are warranted to better understand how taste sensitivity may influence salt preference and food intake among children of different ethnicities in Malaysia. Practical applications Salty taste sensitivity developed during childhood is one of the factors that influence preference towards salty taste and intake of salty food in later life. A variety of cuisines in different ethnic cultures is related to different preferences in taste and food. The difference of salty taste threshold among children in this study may provide valuable insights and data for future intervention programme among children of different ethnicities. Besides, this study may also provide the foundation and references in the formulation of low salt food.

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Optimization of Low Sodium Salts Mix for Shoestring Potatoes

Cited by 13 publications

References 37 publications

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

A review - effect of salt on the sensory perception of snacks

Salty taste threshold among children of different ethnicities

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