Elaboration of garlic and salt spice with reduced sodium intake
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
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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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 |
_version_ |
1815438978273247232 |