Elaboration of garlic and salt spice with reduced sodium intake

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Jéssica F.
Data de Publicação: 2014
Outros Autores: Junqueira, Gabriela, Gonçalves, Carla S., Carneiro, João de Deus Souza, Pinheiro, Ana Carla Marques, Nunes, Cleiton A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/12032
Resumo: Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.
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spelling Elaboration of garlic and salt spice with reduced sodium intakePotassium chlorideMonosodium glutamateTemporal dominance of sensationsGlutamato monossódicGarlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.O tempero alho e sal é amplamente utilizado na culinária brasileira, mas possui um alto teor de sódio. Como a alta ingestão de sódio tem sido fortemente correlacionada com a incidência de doenças crônicas, este estudo teve como objetivo desenvolver um tempero alho e sal com teor de sódio reduzido. A avaliação sensorial dos temperos foi conduzida através da aplicação dos mesmos ao arroz cozido. Primeiramente, a concentração ótima de tempero adicionado durante a preparação do arroz foi determinada. Subseqüentemente, temperos (3:1) foram preparadas contendo 0%, 50% e 25% de redução de NaCl, utilizando uma mistura de sais contendo KCl e glutamato monossódico. Um tempero com 0% de redução de NaCl foi estabelecido como controle. Três formulações de arroz elaboradas com os diferentes temperos foram avaliadas pelo teste de aceitação sensorial, tempo-intensidade e domínio temporal das sensações. As proporções de sais utilizadas no tempero alho e sal não geraram gostos estranhos ou ruins aos produtos, mas surtiram em produtos menos salgados. No entanto, os temperos com níveis mais baixos de sódio (F2 e F3) foram melhor aceitos em comparação ao tempero tradicional (F1). Portanto, uma mistura de NaCl , KCl e glutamato monossódico é uma alternativa viável para desenvolver um tempero alho e sal com reduzido teor de sódio.Academia Brasileira de Ciências2016-12-01T18:53:24Z2016-12-01T18:53:24Z2014-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfRODRIGUES, J. F. et al. Elaboration of garlic and salt spice with reduced sodium intake. Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 86, n. 4, Dec. 2014.http://repositorio.ufla.br/jspui/handle/1/12032Anais da Academia Brasileira de Ciênciasreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLARodrigues, Jéssica F.Junqueira, GabrielaGonçalves, Carla S.Carneiro, João de Deus SouzaPinheiro, Ana Carla MarquesNunes, Cleiton A.info:eu-repo/semantics/openAccesseng2016-12-01T18:53:24Zoai:localhost:1/12032Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2016-12-01T18:53:24Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Elaboration of garlic and salt spice with reduced sodium intake
title Elaboration of garlic and salt spice with reduced sodium intake
spellingShingle Elaboration of garlic and salt spice with reduced sodium intake
Rodrigues, Jéssica F.
Potassium chloride
Monosodium glutamate
Temporal dominance of sensations
Glutamato monossódic
title_short Elaboration of garlic and salt spice with reduced sodium intake
title_full Elaboration of garlic and salt spice with reduced sodium intake
title_fullStr Elaboration of garlic and salt spice with reduced sodium intake
title_full_unstemmed Elaboration of garlic and salt spice with reduced sodium intake
title_sort Elaboration of garlic and salt spice with reduced sodium intake
author Rodrigues, Jéssica F.
author_facet Rodrigues, Jéssica F.
Junqueira, Gabriela
Gonçalves, Carla S.
Carneiro, João de Deus Souza
Pinheiro, Ana Carla Marques
Nunes, Cleiton A.
author_role author
author2 Junqueira, Gabriela
Gonçalves, Carla S.
Carneiro, João de Deus Souza
Pinheiro, Ana Carla Marques
Nunes, Cleiton A.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Rodrigues, Jéssica F.
Junqueira, Gabriela
Gonçalves, Carla S.
Carneiro, João de Deus Souza
Pinheiro, Ana Carla Marques
Nunes, Cleiton A.
dc.subject.por.fl_str_mv Potassium chloride
Monosodium glutamate
Temporal dominance of sensations
Glutamato monossódic
topic Potassium chloride
Monosodium glutamate
Temporal dominance of sensations
Glutamato monossódic
description Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.
publishDate 2014
dc.date.none.fl_str_mv 2014-12
2016-12-01T18:53:24Z
2016-12-01T18:53:24Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv RODRIGUES, J. F. et al. Elaboration of garlic and salt spice with reduced sodium intake. Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 86, n. 4, Dec. 2014.
http://repositorio.ufla.br/jspui/handle/1/12032
identifier_str_mv RODRIGUES, J. F. et al. Elaboration of garlic and salt spice with reduced sodium intake. Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 86, n. 4, Dec. 2014.
url http://repositorio.ufla.br/jspui/handle/1/12032
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Academia Brasileira de Ciências
publisher.none.fl_str_mv Academia Brasileira de Ciências
dc.source.none.fl_str_mv Anais da Academia Brasileira de Ciências
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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