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metadata.artigo.dc.title: Salting potency and time-intensity profile of microparticulated sodium chloride in shoestring potatoes
metadata.artigo.dc.creator: Freire, Tassyana Vieira Marques
Freire, Dieyckson Osvani
Souza, Vanessa Rios de
Gonçalves, Carla Saraiva
Carneiro, João de Deus Souza
Nunes, Cleiton Antônio
Pinheiro, Ana Carla Marques
metadata.artigo.dc.publisher: Food & Nutrition Press 2015
metadata.artigo.dc.identifier.citation: FREIRE, T. V. M. et al. Salting potency and time-intensity profile of microparticulated sodium chloride in shoestring potatoes. Journal of Sensory Studies, Westport, Conn., v. 30, p. 1-9, 2015.
metadata.artigo.dc.description.abstract: It is well known that sodium chloride overuse has a positive association with blood pressure and hypertension, and it has been related directly to the development of cardiovascular diseases. Thus, the aim of this study was to evaluate the effect of reducing the sodium chloride particle size on the salting power and time-intensity profile in shoestring potatoes. We found that the amounts of sodium chloride with reduced particle sizes required to yield an equivalent salting power to 1.6% unmilled (common) sodium chloride on shoestring potatoes were 0.97, 0.862, 0.795 and 0.785% for salt particles with mean diameters of about 97, 37, 30 and 26 μm, respectively. Based on these salting potencies, it is possible to reduce the sodium chloride used in shoestring potatoes by about 39, 46, 50 and 51% with the mentioned salt particles, respectively. The reduction in the size of salt particles also resulted in a more rapid perception of the maximum saltiness in shoestring potatoes.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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