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metadata.artigo.dc.title: Sensory study of different sodium chloride substitutes in aqueous solution
metadata.artigo.dc.creator: Feltrin, Ana Carolina
Souza, Vanessa Rios de
Saraiva, Carla Gonçalves
Nunes, Cleiton Antônio
Pinheiro, Ana Carla Marques
metadata.artigo.dc.publisher: International Journal of Food Science and Technology Mar-2015
metadata.artigo.dc.identifier.citation: FELTRIN, A. C. et al. Sensory study of different sodium chloride substitutes in aqueous solution. International Journal of Food Science and Technology, Oxford, v. 50, n. 3, p. 730-735, Mar. 2015.
metadata.artigo.dc.description.abstract: The reduction of salt (sodium chloride) in food is one of the major challenges facing the food industry today and is motivated by the positive association between dietary salt intake and some diseases. Thus, the objectives of this study were to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in aqueous solution and to study the sensory profile of sodium chloride and its substitutes using temporal dominance of sensations (TDS) analysis. The relative potencies of potassium chloride, monosodium glutamate, potassium phosphate, calcium lactate and potassium lactate compared to an aqueous solution with 0.75% sodium chloride were 74.75%, 59.52%, 60.48%, 11.40% and 4.96%, respectively. An evaluation of the sensory profiles of potassium chloride, potassium phosphate, calcium lactate and monosodium glutamate revealed saltiness as well as other tastes, including bitterness, sourness, umami and an unidentified undesirable taste as being dominant. The potassium chloride was the only one which showed temporal sensory profile similar to sodium chloride.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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