Elaboration of garlic and salt spice with reduced sodium intake
Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by ap...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Academia Brasileira de Ciências
2014-12-01
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| Series: | Anais da Academia Brasileira de Ciências |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000402065&lng=en&tlng=en |
| _version_ | 1818136192995033088 |
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| author | JÉSSICA F. RODRIGUES GABRIELA JUNQUEIRA CARLA S. GONÇALVES JOÃO D.S. CARNEIRO ANA CARLA M. PINHEIRO CLEITON A. NUNES |
| author_facet | JÉSSICA F. RODRIGUES GABRIELA JUNQUEIRA CARLA S. GONÇALVES JOÃO D.S. CARNEIRO ANA CARLA M. PINHEIRO CLEITON A. NUNES |
| author_sort | JÉSSICA F. RODRIGUES |
| collection | DOAJ |
| description | Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake. |
| first_indexed | 2024-12-11T09:36:30Z |
| format | Article |
| id | doaj.art-9f386e87c3844d1a9b6d49f106f4d866 |
| institution | Directory Open Access Journal |
| issn | 1678-2690 |
| language | English |
| last_indexed | 2024-12-11T09:36:30Z |
| publishDate | 2014-12-01 |
| publisher | Academia Brasileira de Ciências |
| record_format | Article |
| series | Anais da Academia Brasileira de Ciências |
| spelling | doaj.art-9f386e87c3844d1a9b6d49f106f4d8662022-12-22T01:12:50ZengAcademia Brasileira de CiênciasAnais da Academia Brasileira de Ciências1678-26902014-12-018642065207510.1590/0001-3765201420130464S0001-37652014000402065Elaboration of garlic and salt spice with reduced sodium intakeJÉSSICA F. RODRIGUESGABRIELA JUNQUEIRACARLA S. GONÇALVESJOÃO D.S. CARNEIROANA CARLA M. PINHEIROCLEITON A. NUNESGarlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000402065&lng=en&tlng=enKClglutamato monossódicoTDSTI |
| spellingShingle | JÉSSICA F. RODRIGUES GABRIELA JUNQUEIRA CARLA S. GONÇALVES JOÃO D.S. CARNEIRO ANA CARLA M. PINHEIRO CLEITON A. NUNES Elaboration of garlic and salt spice with reduced sodium intake Anais da Academia Brasileira de Ciências KCl glutamato monossódico TDS TI |
| title | Elaboration of garlic and salt spice with reduced sodium intake |
| title_full | Elaboration of garlic and salt spice with reduced sodium intake |
| title_fullStr | Elaboration of garlic and salt spice with reduced sodium intake |
| title_full_unstemmed | Elaboration of garlic and salt spice with reduced sodium intake |
| title_short | Elaboration of garlic and salt spice with reduced sodium intake |
| title_sort | elaboration of garlic and salt spice with reduced sodium intake |
| topic | KCl glutamato monossódico TDS TI |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652014000402065&lng=en&tlng=en |
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