Title |
Sodium reduction in margarine using NaCl substitutes
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Published in |
Anais da Academia Brasileira de Ciências, August 2017
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DOI | 10.1590/0001-3765201720150618 |
Pubmed ID | |
Authors |
CARLA GONÇALVES, JÉSSICA RODRIGUES, HERALDO JÚNIOR, JOÃO CARNEIRO, TASSYANA FREIRE, LUÍSA FREIRE |
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. |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
Unknown | 26 | 100% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Bachelor | 6 | 23% |
Professor | 3 | 12% |
Student > Doctoral Student | 2 | 8% |
Student > Master | 2 | 8% |
Unspecified | 1 | 4% |
Other | 3 | 12% |
Unknown | 9 | 35% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 5 | 19% |
Medicine and Dentistry | 2 | 8% |
Engineering | 2 | 8% |
Chemistry | 2 | 8% |
Social Sciences | 1 | 4% |
Other | 3 | 12% |
Unknown | 11 | 42% |