Please use this identifier to cite or link to this item:
|metadata.artigo.dc.title:||Optimization of low sodium salts mix for shoestring potatoes|
|metadata.artigo.dc.creator:||Pereira, Heverton Carrara|
Souza, Vanessa Rios de
Azevedo, Natália Csizmar
Rodrigues, Daniela Maria
Nunes, Cleiton Antônio
Pinheiro, Ana Carla Marques
|metadata.artigo.dc.publisher:||Institute of Food Technologists|
|metadata.artigo.dc.identifier.citation:||PEREIRA, H. C. et al. Optimization of low sodium salts mix for shoestring potatoes. Journal of Food Science, Champaign, v. 80, n. 6, p. S1399–S1403, June 2015.|
|metadata.artigo.dc.description.abstract:||Several studies have shown the close relationship between the sodium consumption and health problems such as hypertension and cardiovascular disease. Thus, the demand for products with reduced sodium content, but with sensory quality, is increasing every day. In this context, this study aimed to optimize a low sodium salts mix using sodium chloride, potassium chloride, and monosodium glutamate to the development of shoestring potatoes with low sodium content and high sensory quality, through mixture design and response surface methodology. The salts mix that promotes the same salting power and similar sensory acceptability that the shoestring potatoes with 1.6% sodium chloride (ideal concentration) and at the same time promotes the greatest possible reduction of sodium, about 65%, should provide the composition as follows: 0.48% of sodium chloride, 0.92% of potassium chloride, and 0.43% of monosodium glutamate.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.