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dc.creatorSouza, Vanessa Rios de-
dc.creatorFreire, Tassyana Vieira Marques-
dc.creatorSaraiva, Carla Gonçalves-
dc.creatorCarneiro, João de Deus Souza-
dc.creatorPinheiro, Ana Carla Marques-
dc.creatorNunes, Cleiton Antônio-
dc.date.accessioned2014-10-09T20:07:27Z-
dc.date.available2014-10-09T20:07:27Z-
dc.date.issued2013-05-30-
dc.identifier.citationSOUZA, V. R. de et al. Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter. Journal of Dairy Research, Cambridge, v. 80, p. 319-325, 2013.pt_BR
dc.identifier.urihttp://journals.cambridge.org/download.php?file=%2FDAR%2FDAR80_03%2FS0022029913000204a.pdf&code=f96b5953b8329799417e3dfa463249ffpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/4392-
dc.description.abstractStudies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.pt_BR
dc.languageenpt_BR
dc.publisherInstitute of Food Research and the Hannah Research Institutept_BR
dc.rightsrestritopt_BR
dc.sourceJournal of Dairy Researchpt_BR
dc.subjectPotassium chloridept_BR
dc.subjectMonosodium glutamatept_BR
dc.subjectPotassium phosphatept_BR
dc.subjectButterpt_BR
dc.titleSalt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butterpt_BR
dc.typeArtigopt_BR
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