Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500055 |
Resumo: | Abstract This study aimed to the replacement of sodium chloride (0.4 to 1.6%) by potassium chloride (0.2 to 0.8%) in French bread formulation and evaluate its effect on physical, physicochemical and sensory characteristics. For the preparation of bread was used a factorial design 22 with 4 factorial points and 3 central points, totaling 7 experiments. The physical and physicochemical parameters analyzed were: specific volume, moisture, color of the peel and crumb, pH, acidity and texture profile, sodium and potassium. The sensory evaluation of bread was performed using quantitative descriptive analysis, with 12 sensory terminologies. Response variables of salty taste and sensory chewiness generated statistically significant models. The results indicated optimal ranges of 0.2 to 0.5% of potassium chloride, and 1.0 to 1.6% for sodium chloride, and proved the technical feasibility of producing French bread with 50% salt reduction (174.09 mg.50 g–1), compared to a standard formulation of 1.88% (306.5 mg.50g-1) salt, corresponding to the prognosis recommended by the National Health Surveillance Agency. |
id |
SBCTA-1_807e11f035f379fcc09424f9683cbbb4 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612017000500055 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parametershypertensionpreventionsodium reductionAbstract This study aimed to the replacement of sodium chloride (0.4 to 1.6%) by potassium chloride (0.2 to 0.8%) in French bread formulation and evaluate its effect on physical, physicochemical and sensory characteristics. For the preparation of bread was used a factorial design 22 with 4 factorial points and 3 central points, totaling 7 experiments. The physical and physicochemical parameters analyzed were: specific volume, moisture, color of the peel and crumb, pH, acidity and texture profile, sodium and potassium. The sensory evaluation of bread was performed using quantitative descriptive analysis, with 12 sensory terminologies. Response variables of salty taste and sensory chewiness generated statistically significant models. The results indicated optimal ranges of 0.2 to 0.5% of potassium chloride, and 1.0 to 1.6% for sodium chloride, and proved the technical feasibility of producing French bread with 50% salt reduction (174.09 mg.50 g–1), compared to a standard formulation of 1.88% (306.5 mg.50g-1) salt, corresponding to the prognosis recommended by the National Health Surveillance Agency.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500055Food Science and Technology v.37 suppl.1 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.32216info:eu-repo/semantics/openAccessGUSMÃO,Thaisa Abrantes SouzaALEXANDRE,Anatalha MarinhoSOUZA,Nayara Gabriela Gonçalves deSASSI,Katharina Kardinele BarrosGUSMÃO,Rennan Pereira deMOREIRA,Ricardo Targinoeng2018-05-17T00:00:00Zoai:scielo:S0101-20612017000500055Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters |
title |
Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters |
spellingShingle |
Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters GUSMÃO,Thaisa Abrantes Souza hypertension prevention sodium reduction |
title_short |
Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters |
title_full |
Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters |
title_fullStr |
Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters |
title_full_unstemmed |
Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters |
title_sort |
Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters |
author |
GUSMÃO,Thaisa Abrantes Souza |
author_facet |
GUSMÃO,Thaisa Abrantes Souza ALEXANDRE,Anatalha Marinho SOUZA,Nayara Gabriela Gonçalves de SASSI,Katharina Kardinele Barros GUSMÃO,Rennan Pereira de MOREIRA,Ricardo Targino |
author_role |
author |
author2 |
ALEXANDRE,Anatalha Marinho SOUZA,Nayara Gabriela Gonçalves de SASSI,Katharina Kardinele Barros GUSMÃO,Rennan Pereira de MOREIRA,Ricardo Targino |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
GUSMÃO,Thaisa Abrantes Souza ALEXANDRE,Anatalha Marinho SOUZA,Nayara Gabriela Gonçalves de SASSI,Katharina Kardinele Barros GUSMÃO,Rennan Pereira de MOREIRA,Ricardo Targino |
dc.subject.por.fl_str_mv |
hypertension prevention sodium reduction |
topic |
hypertension prevention sodium reduction |
description |
Abstract This study aimed to the replacement of sodium chloride (0.4 to 1.6%) by potassium chloride (0.2 to 0.8%) in French bread formulation and evaluate its effect on physical, physicochemical and sensory characteristics. For the preparation of bread was used a factorial design 22 with 4 factorial points and 3 central points, totaling 7 experiments. The physical and physicochemical parameters analyzed were: specific volume, moisture, color of the peel and crumb, pH, acidity and texture profile, sodium and potassium. The sensory evaluation of bread was performed using quantitative descriptive analysis, with 12 sensory terminologies. Response variables of salty taste and sensory chewiness generated statistically significant models. The results indicated optimal ranges of 0.2 to 0.5% of potassium chloride, and 1.0 to 1.6% for sodium chloride, and proved the technical feasibility of producing French bread with 50% salt reduction (174.09 mg.50 g–1), compared to a standard formulation of 1.88% (306.5 mg.50g-1) salt, corresponding to the prognosis recommended by the National Health Surveillance Agency. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500055 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500055 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.32216 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.37 suppl.1 2017 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126321690935296 |