Sodium reduction in margarine using NaCl substitutes
ABSTRACT Sodium chloride is traditionally used as a food additive in food processing. However, because of its high sodium content, NaCl has been associated with chronic diseases. Margarine is a popular product that is used in several preparations, but it includes high sodium content; therefore, it i...
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| Format: | Article |
| Language: | English |
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Academia Brasileira de Ciências
2017-08-01
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| Series: | Anais da Academia Brasileira de Ciências |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017005018102&lng=en&tlng=en |
| _version_ | 1818136896607354880 |
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| author | CARLA GONÇALVES JÉSSICA RODRIGUES HERALDO JÚNIOR JOÃO CARNEIRO TASSYANA FREIRE LUÍSA FREIRE |
| author_facet | CARLA GONÇALVES JÉSSICA RODRIGUES HERALDO JÚNIOR JOÃO CARNEIRO TASSYANA FREIRE LUÍSA FREIRE |
| author_sort | CARLA GONÇALVES |
| collection | DOAJ |
| description | ABSTRACT Sodium chloride is traditionally used as a food additive in food processing. However, because of its high sodium content, NaCl has been associated with chronic diseases. Margarine is a popular product that is used in several preparations, but it includes high sodium content; therefore, it is among the products whose sodium content should be reduced. Thus, the objective of this study was to produce margarines with reduced sodium content prepared using a salt mixture. The following 4 margarine formulations were prepared: Formulation A (control - 0% sodium reduction), Formulation B (20.8% less sodium), Formulation C (33.0% less sodium) and Formulation D (47.4% less sodium). The low sodium formulations were produced using a salt mixture consisting of NaCl, KCl, and monosodium glutamate at different concentrations. The margarines were evaluated using an acceptance test and descriptive tests: time-intensity and temporal dominance of sensations. The mixture used is a good alternative for preparing low sodium margarine because the low sodium formulations feature equal salinity and do not produce a strange or bad taste. Furthermore, it may be possible to prepare margarines with up to 47.4% less sodium and that are acceptable to consumers. |
| first_indexed | 2024-12-11T09:47:41Z |
| format | Article |
| id | doaj.art-22c7f276882c453ebe026aac84502468 |
| institution | Directory Open Access Journal |
| issn | 1678-2690 |
| language | English |
| last_indexed | 2024-12-11T09:47:41Z |
| publishDate | 2017-08-01 |
| publisher | Academia Brasileira de Ciências |
| record_format | Article |
| series | Anais da Academia Brasileira de Ciências |
| spelling | doaj.art-22c7f276882c453ebe026aac845024682022-12-22T01:12:30ZengAcademia Brasileira de CiênciasAnais da Academia Brasileira de Ciências1678-26902017-08-01010.1590/0001-3765201720150618S0001-37652017005018102Sodium reduction in margarine using NaCl substitutesCARLA GONÇALVESJÉSSICA RODRIGUESHERALDO JÚNIORJOÃO CARNEIROTASSYANA FREIRELUÍSA FREIREABSTRACT Sodium chloride is traditionally used as a food additive in food processing. However, because of its high sodium content, NaCl has been associated with chronic diseases. Margarine is a popular product that is used in several preparations, but it includes high sodium content; therefore, it is among the products whose sodium content should be reduced. Thus, the objective of this study was to produce margarines with reduced sodium content prepared using a salt mixture. The following 4 margarine formulations were prepared: Formulation A (control - 0% sodium reduction), Formulation B (20.8% less sodium), Formulation C (33.0% less sodium) and Formulation D (47.4% less sodium). The low sodium formulations were produced using a salt mixture consisting of NaCl, KCl, and monosodium glutamate at different concentrations. The margarines were evaluated using an acceptance test and descriptive tests: time-intensity and temporal dominance of sensations. The mixture used is a good alternative for preparing low sodium margarine because the low sodium formulations feature equal salinity and do not produce a strange or bad taste. Furthermore, it may be possible to prepare margarines with up to 47.4% less sodium and that are acceptable to consumers.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017005018102&lng=en&tlng=enacceptanceKClmonosodium glutamateTDSTI |
| spellingShingle | CARLA GONÇALVES JÉSSICA RODRIGUES HERALDO JÚNIOR JOÃO CARNEIRO TASSYANA FREIRE LUÍSA FREIRE Sodium reduction in margarine using NaCl substitutes Anais da Academia Brasileira de Ciências acceptance KCl monosodium glutamate TDS TI |
| title | Sodium reduction in margarine using NaCl substitutes |
| title_full | Sodium reduction in margarine using NaCl substitutes |
| title_fullStr | Sodium reduction in margarine using NaCl substitutes |
| title_full_unstemmed | Sodium reduction in margarine using NaCl substitutes |
| title_short | Sodium reduction in margarine using NaCl substitutes |
| title_sort | sodium reduction in margarine using nacl substitutes |
| topic | acceptance KCl monosodium glutamate TDS TI |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017005018102&lng=en&tlng=en |
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