Desenvolvimento de mix de sais com reduzido teor de sódio: otimização e caracterização sensorial temporal (TDS e TI)

Abstract

Reducing sodium in foods has attracted much attention since studies indicate a positive correlation between salt intake in the diet and a few diseases. Optimization methods are useful in sensory science as a way of obtaining a result under a specific set of conditions in order to allow the understanding of issues which provide potential formulas. In this study, we evaluated the optimum concentration of sodium chloride on potato soup, using the ideal range, and the magnitude equivalent of different salts regarding sodium chloride. We determined the salt equivalent compared with sodium chloride salt for each studied substitute, evaluating their salting through the magnitude estimation method. The Plackett-Burman design was used to eliminate variables in the study. The optimization of the parameters of acceptance of the salt mix was achieved by mix design. The flavor profile of the mixtures with reduced sodium chloride and the substitutes were evaluated by temporal sensory analysis (TDS and TI). The concentration of sodium chloride considered ideal in potato soup was of 0.9%. Through the Plackett-Burman experimental design we observed that substitutes for sodium chloride (potassium phosphate and potassium lactate) have high rejection due to its unpleasant taste, these salts being eliminated in the following stages. Using the magnitude estimation method, we determined that, in order to promote a salt equivalent to the ideal salt (sodium chloride 0.9%), potassium chloride and monosodium glutamate must be added the potato soup in the concentrations of 1.2146% and 4.4314%, respectively. An optimized salt was suggested with 25% sodium chloride, 10% potassium chloride and 65% of monosodium glutamate. In the sensory profile of the tested salt substitutes, a bitter taste was perceived in the potato soup with potassium chloride, and a umami taste was dominant in the potato soup with monosodium glutamate. The three tested mixtures were 25, 10 and 65%; 50, 10 and 40%, and 75, 15 and 10% of sodium chloride, potassium chloride and monosodium glutamate, respectively. The mixtures with sodium chloride at 75% presented higher Imax (5.3182), followed by the mixture with 25% (4.5477) and 50% (3.9914) of sodium chloride.