Microparticulated salts mix: An alternative to reducing sodium in shoestring potatoes

LWT

Volumn 69, Issue , 2016, Pages 390-399

  Rodrigues, Daniela Maria ^a   de Souza, Vanessa Rios ^a   Mendes, Juliana Farinassi ^a   Nunes, Cleiton Antônio ^a   Pinheiro, Ana Carla Marques ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Particle size; Salt substitutes; Sodium; Temporal dominance of sensations; Time intensity

Indexed keywords

PARTICLE SIZE; POTASH; POTASSIUM CHLORIDE; SALT DEPOSITS; SODIUM; SODIUM CHLORIDE;

MONOSODIUM GLUTAMATE; SALT MIXTURES; SALT SUBSTITUTES; SENSORY QUALITIES; TEMPORAL DOMINANCE OF SENSATIONS; TIME INTENSITIES; TIME INTENSITY PROFILES; UMAMI TASTE;

MIXTURES;

EID: 84959929672     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.056     Document Type: Article

References (43)

1. Albarracín W., Sanchez I.C., Grau R., Barat J.M. Invited review salt in food processing; usage and reduction: a review. International Journal of Food Science & Technology. 2011, 46:1329-1336. 10.1111/j.1365-2621.2010.02492.x.
2. Amerine M.A., Pangborn R.M., Roessler E.B. Principles of sensory evaluation of food 1965, Academic Press, New York.
3. Informe Técnico n. 50/2012: Teor de sódio dos alimentos processados 2012, Agência Nacional de Vigilância Sanitária- Anvisa, Available in, Accessed in 15.11.14. http://www.portal.anvisa.gov.br.
4. Bellisle F. Glutamate and the UMAMI taste: sensory, metabolic, nutritional and behavioural considerations. A review of the literature published in the last 10 years. Neuroscience and Biobehavioral Reviews. 1999, 23:423-438.
5. Bobowski N., Vickers Z. Determining sequential difference thresholds for sodium chloride reduction. Journal of Sensory Studies 2012, 27(3):168-175. 10.1111/j.1745-459X.2012.00379.x.
6. Brazil Palácio do Planalto. Acordo do Governo com indústrias retira 7 mil toneladas de sódio dos alimentos processados 2015, Available in, Accessed in 15.11.14. http://www2.planalto.gov.br.
7. Busch J.L.H.C., Yong F.Y.S., Goh S.M. Sodium reduction;: optimizing product composition and structure towards increasing saltiness perception. Trends in Food Science and Technology 2013, 29:21-34.
8. Campagnol P.C.B., dos Santos B.A., Terra N.N., Pollonio M.A.R. Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages. Meat Science 2012, 91(3):334-338. 10.1016/j.meatsci.2012.02.012.
9. Chandrashekar J., Kuhn C.O.Y., Yarmolinsky D.A., Hummler E., Ryba N.J.P., Zuker C.S. The cells and peripheral representation of sodium taste in mice. Nature 2010, 464:297-301.
10. Desmond E. MEAT reducing salt: a challenge for the meat industry. Meat Science 2006, 74:188-196. 10.1016/j.meatsci.2006.04.014.
11. Dotsch M., Busch J., Batenburg M., Liem G., Tareilus E., Mueller R., et al. Strategies to reduce sodium consumption: a food industry perspective. Critical Review in Food Science and Nutrition 2009, 49:841-851.
12. Feltrin A.C., Souza V.R., Gonçalves C.S., Nunes C.A., Pinheiro A.C.M. Sensory study of different sodium chloride substitutes in aqueous solution. International Journal of Food Science and Technology. 2014, 50:730-735.
13. Freire T.V.M., Freire D.O., Souza V.R., Gonçalves C.S., Carneiro J.D.D.S., Nunes C.A., et al. Salting potency and time-intensity profile of microparticulated sodium chloride in shoestring potatoes. Journal of Sensory Studies 2014, 1-9. 10.1111/joss.12129.
14. Fuke S., Ueda Y. Interactions between umami and other flavor characteristics. Trends in Food Science & Technology 1996, 7:407-411.
15. Girgis S., Neal B., Prescott J., Dumbells S., Turner C., Woodward M. A one quarter reduction in the salt content of bread can be made without detection. European Journal of Clinical Nutrition 2003, 57(4):616-620.
16. Guàrdia M.D., Guerrero L., Gelabert J., Gou P., Arnau J. Sensory characterization and consumer acceptability of small calibre fermented sausage with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Meat Science 2008, 8(4):1225-1230.
17. He F.J., Macgregor G.A. Reducing population salt intake worldwide: from evidence to implementation. Progress in Cardiovascular Diseases 2010, 52(5):363-382. 10.1016/j.pcad.2009.12.006.
18. Heidolph B.B., Ray D.K., Roller S., Koehler P., Weber J., Slocum S., et al. Looking for my lost shaker of salt . . . replacer: flavor, function, future. Cereal Foods World 2011, 56:5-19.
19. ISO 8586 Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors 2012, International Organization for Standardization.
20. Jensen, M., Smith, G., Schilmoeller, L., & Johnson, C. (2008). Seasoning and method for seasoning a food product while reducing dietary sodium intake. US Patent 2008/0003344.
21. Jinap S., Hajeb P. Glutamate. Its applications in food and contribution to health. Appetite 2010, 55:1-10.
22. Kurlansky M. Salt: A world history 2002, Walker and Co., New York, (Chapter 2). 2th ed.
23. Lawless H.T., Heymann H. Sensory evaluation of food: Principles and practices 2010, Springer, New York, (Chapter 2). 2th ed.
24. Leatherhead Food Research Evaluation of technological approaches to salt reduction 2012, Vol. 44:0-221. July, Accessed in 15.11.14. http://www.leatherheadfood.com.
25. Liem D.G., Miremadi F., Keast R.S.J. Reducing sodium in foods: the effect on flavor. Nutrients 2011, 3:694-711.
26. Lopes C.O., Barcelos M.F.P., Dias N.A.A., Carneiro J.D.S., Abreu W.C. Effect of the addition of spices on reducing the sodium content and increasing the antioxidant activity of margarine. LWT - Food Science and Technology 2014, 58(1):63-70. 10.1016/j.lwt.2014.02.029.
27. Macfie H.J., Bratchell N., Greenhoff K., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies 1989, 4:129-148.
28. Meilgaard M., Civille G.V., Carr B.T. Sensory evaluation techniques 2006, CRC Press, Boca Raton. 3th ed.
29. Miller M.J., Barringer S.A. Effect of sodium chloride particle size and shape on nonelectrostatic and electrostatic coating of popcorn. Journal of Food Science 2002, 67(1):198-201.
30. Moskowitz H.R. Magnitude estimation: notes on what, how and why to use it. Journal of Food Quality. 1977, 1:195-227.
31. Nunes C.A., Pinheiro A.C.M. SensoMaker, version 1.8 2013, UFLA, Lavras.
32. Panouillé M., Saint-eve A., Loubens C., De, Déléris I., Souchon I. Food hydrocolloids understanding of the influence of composition, structure and texture on salty perception in model dairy products. Food Hydrocolloids 2011, 25:716-723. 10.1016/j.foodhyd.2010.08.021.
33. Pereira H.P., Souza V.R., Azevedo N.C., Rodrigues D.M., Nunes C.A., Pinheiro A.C.M. Optimization of low sodium salts mix for shoestring potatoes. Journal of Food Science. 2015, 80(6):1399-1403.
34. Pineau N., Schlich P., Cordelle S., Mathonnière C., Issanchou S., Imbert A., et al. Temporal dominance of sensations: construction of the TDS curves and comparison with time-intensity. Food Quality and Preference 2009, 20:450-455.
35. Rama R., Chiu N., Carvalho Da Silva M., Hewson L., Hort J., Fisk I.D. Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods. Journal of Texture Studies 2013, 44(5):338-345. 10.1111/jtxs.12017.
36. Sa-Uram T. Influence of seasoning particle sizes on coating properties and sensory perceptions of fried flat potato chips 2004, 112 p. (Degree of Master Science in Food Technology), Silpakorn University, Department of Food Technology.
37. Souza V.R., Pinheiro A.C.M., Carneiro J.D.S., Pinto S.M., Abreu L.R., Menezes C.C. Analysis of various sweeteners in Petit Suisse Cheese: determination of the ideal and equivalent sweetness. Journal of Sensory Studies 2011, 26(5):339-345. 10.1111/j.1745-459X.2011.00349.x.
38. Souza V.R., Marques T.V., Goncalves C.S., Carneiro J.D.S., Pinheiro A.C.M., Nunes C.A. Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter. Journal of Dairy Research 2013, 80:319-325.
39. Stevens S.S. On the psychophysical law. Psychological Review. 1957, 64:,153-181.
40. Tian X., Fisk I.D. Salt release from potato crisps. Food & Function 2012, 3(4):376-380. 10.1039/c2fo10282j.
41. Wald A. Sequential tests of statistical hypotheses. The Annals of Mathematical Statistics 1945, 16:117-186.
42. World Health Organization Reducing salt intake in populations. Report of a WHO forum and technical meeting 5-7, 2006 2007, (Paris, France).
43. Wu H., Zhuang H., Zhang Y., Tang J., Yu X., Long M., Wang J., et al. Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing. Food Chemistry 2015, 172:391-439.