Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

Abstract

Studies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.

Multiple Time‐Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High‐Intensity Sweeteners

“…; Souza et al . ). It is calculated using the confidence interval of a binomial proportion based on a normal approximation, according to Pineau et al .…”

“…This method has been currently used to assess the profile of products, such as butter (Souza et al . ), extra‐virgin olive oil (Dinnella et al . ), candies (Saint‐Eve et al .…”

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

“…In this test, the tasters were request to ingest the orange juice sample and then to evaluate it by selecting the dominant taste for 30 seconds using the SensoMaker software, version 1.8 (Nunes & Pinheiro, ). To avoid any error, the tasters were instructed that the dominant taste is the taste which is perceived with greater explicit and intensity, than the others (Souza et al, ). After the evaluation of each sample, the taster drank water to clean the palate.…”

Optimization of Low Sodium Salts Mix for Shoestring Potatoes

“…Because of the adverse health effects caused by excessive sodium consumption, the reduction of sodium in food is currently recognized as one of the major food industry challenges because of limitations of sensory characteristics, functional properties and microbiological safety of products (Guinee and O'Kennedy ; Appel and Anderson ; Feltrin and others ). Currently, there are different ways to reduce the sodium content in the foods, but in general, the most common way is the total or partial substitution of sodium chloride by different substitutes (Souza and others ; Silva and others ; Feltrin and others ; Freire and others ), such as other chloride salts (KCl, CaCl 2 , and MgCl 2 ; Aliño and others ; Gomes and others ; Ayyash and others ; Campagnol and others ; Karimi and others ; Dos Santos and others ), phosphates (Ruusunen and Puolanne ), transglutaminase (Romero and others ) or flavor enhancers such as monosodium glutamate (Desmond ; Petracci and others ). The total sodium chloride reduction by their replacements seems to be unfeasible because of their low salting power and undesirable aftertaste, which leads to the consumer's rejection (Gou and others ; Ruusunen and others ; Cruz and others ; Souza and others ; Silva and others ; Feltrin and others ).…”

“…To reduce the undesirable taste, potassium chloride has been combined with monosodium glutamate, yeast extracts or other flavorings agents (Leatherhead Food Research ). It is important to emphasizes that the salt substitutes or salts mix should be tested in different products because of the fact that the sensorial behavior changes according to the food matrix (Souza and others ).…”