Application of edible topping as a salt reduction strategy in pizza pasta

Detalhes bibliográficos
Autor(a) principal: Vasques, Crislayne Teodoro
Data de Publicação: 2022
Outros Autores: Silva, Denise de Moraes Batista da, Monteiro, Antonio Roberto Giriboni
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/31112
Resumo: Reducing salt has been strongly recommended by the World Health Organization (WHO), as the average daily intake of salt has been far above the level recommended by the WHO. The objective of this research was to reduce the sodium content in pizza dough, using a salty coating methodology that provided a non-homogeneous distribution of salt, so that the perception of salty taste was not altered, maintaining the sensory characteristics of the product. For this, 3 pizza dough formulations were elaborated and evaluated, being Formulation 1 (F1) the standard, Formulation 2 (F2) with a 30% reduction of salt in the whole dough, and, Formulation 3 (F3) without addition of salt in the dough, which was later added by means of salt topping. Physicochemical analyzes were performed regarding the salt intensity in the 3 pizza dough formulations. Sensory analysis was also performed using the 7cm unstructured scale, anchored at the extremes with terms of intensity, in order to evaluate and compare the salt intensity of the 3 pizza dough formulations. The salt content results showed significant differences between the samples. Regarding the sensory analysis, it was found that F1 and F3 did not show statistical differences in terms of sodium content, whereas F2 showed a difference between the others. With this, it was possible to conclude that the salt coating coating methodology can be an alternative for salt reduction without reducing the perception of salty taste.
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spelling Application of edible topping as a salt reduction strategy in pizza pastaAplicación de cobertura comestible como estrategia de reducción de sal en la masa de pizzaAplicação de cobertura comestível como uma estratégia de redução de sal em massa de pizzaAnálisis fisicoquímicoFormulacionesReducción de sodio.Physicochemical analysisFormulationsSodium reduction.Análises físico-químicasFormulaçõesRedução de sódio.Reducing salt has been strongly recommended by the World Health Organization (WHO), as the average daily intake of salt has been far above the level recommended by the WHO. The objective of this research was to reduce the sodium content in pizza dough, using a salty coating methodology that provided a non-homogeneous distribution of salt, so that the perception of salty taste was not altered, maintaining the sensory characteristics of the product. For this, 3 pizza dough formulations were elaborated and evaluated, being Formulation 1 (F1) the standard, Formulation 2 (F2) with a 30% reduction of salt in the whole dough, and, Formulation 3 (F3) without addition of salt in the dough, which was later added by means of salt topping. Physicochemical analyzes were performed regarding the salt intensity in the 3 pizza dough formulations. Sensory analysis was also performed using the 7cm unstructured scale, anchored at the extremes with terms of intensity, in order to evaluate and compare the salt intensity of the 3 pizza dough formulations. The salt content results showed significant differences between the samples. Regarding the sensory analysis, it was found that F1 and F3 did not show statistical differences in terms of sodium content, whereas F2 showed a difference between the others. With this, it was possible to conclude that the salt coating coating methodology can be an alternative for salt reduction without reducing the perception of salty taste.La Organización Mundial de la Salud (OMS) ha recomendado enfáticamente reducir la sal, ya que la ingesta diaria promedio de sal ha estado muy por encima del nivel recomendado por la OMS. El objetivo de esta investigación fue reducir el contenido de sodio en la masa de pizza, utilizando una metodología de recubrimiento salado que proporcionó una distribución no homogénea de la sal, de manera que no se alteró la percepción del sabor salado, manteniendo las características sensoriales del producto. Para ello se elaboraron y evaluaron 3 formulaciones de masa para pizza, siendo la Formulación 1 (F1) la estándar, la Formulación 2 (F2) con un 30% de reducción de sal en toda la masa, y la Formulación 3 (F3) sin adición de sal en la masa. la masa, que luego se añadía mediante un topping de sal. Se realizaron análisis fisicoquímicos con respecto a la intensidad de la sal en las 3 formulaciones de masa para pizza. También se realizó un análisis sensorial utilizando la escala no estructurada de 7 cm, anclada en los extremos con términos de intensidad, para evaluar y comparar la intensidad de la sal de las 3 formulaciones de masa para pizza. Los resultados del contenido de sal mostraron diferencias significativas entre las muestras. En cuanto al análisis sensorial, se encontró que F1 y F3 no presentaron diferencias estadísticas en cuanto al contenido de sodio, mientras que F2 sí mostró diferencia entre los demás. Con esto, fue posible concluir que la metodología de recubrimiento con sal puede ser una alternativa para la reducción de sal sin reducir la percepción del sabor salado.A redução de sal tem sido fortemente recomendada pela Organização Mundial de Saúde (OMS), uma vez que a ingestão média diária de sal tem ficado muito acima do nível recomendado pela OMS. O objetivo dessa pesquisa foi reduzir o teor de sódio em massa de pizzas, utilizando uma metodologia de cobertura salgada que proporcionou uma distribuição não homogênea de sal, de forma que não fosse alterada a percepção do gosto salgado, mantendo as características sensoriais do produto. Para isso, foram elaboradas e avaliadas 3 formulações de massas de pizzas, sendo a Formulação 1 (F1) a padrão, Formulação 2 (F2) com redução de 30% de sal na massa toda, e, Formulação 3 (F3) sem adição de sal na massa, o qual foi adicionado posteriormente por meio de cobertura salgada. Foram realizadas análises físico-químicas com relação a intensidade de sal nas 3 formulações de massas de pizzas. Também foi realizada análise sensorial através da escala não estruturada de 7cm, ancoradas nos extremos com termos de intensidade, com finalidade de avaliar e comparar a intensidade de sal das 3 formulações de massa de pizza. Os resultados de teor de sal apresentaram diferenças significativas entre as amostras. Com relação a análise sensorial resultou que F1 e F3 não apresentaram diferenças estatísticas com relação ao teor de sódio, já F2 apresentou diferença entre as demais. Com isso, foi possível concluir que a metodologia de revestimento por cobertura salgada, pode ser uma alternativa para redução de sal sem reduzir a percepção do gosto salgado.Research, Society and Development2022-08-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3111210.33448/rsd-v11i10.31112Research, Society and Development; Vol. 11 No. 10; e566111031112Research, Society and Development; Vol. 11 Núm. 10; e566111031112Research, Society and Development; v. 11 n. 10; e5661110311122525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/31112/28085Copyright (c) 2022 Crislayne Teodoro Vasques; Denise de Moraes Batista da Silva; Antonio Roberto Giriboni Monteirohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessVasques, Crislayne Teodoro Silva, Denise de Moraes Batista da Monteiro, Antonio Roberto Giriboni 2022-08-12T22:23:03Zoai:ojs.pkp.sfu.ca:article/31112Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:47:35.230437Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Application of edible topping as a salt reduction strategy in pizza pasta
Aplicación de cobertura comestible como estrategia de reducción de sal en la masa de pizza
Aplicação de cobertura comestível como uma estratégia de redução de sal em massa de pizza
title Application of edible topping as a salt reduction strategy in pizza pasta
spellingShingle Application of edible topping as a salt reduction strategy in pizza pasta
Vasques, Crislayne Teodoro
Análisis fisicoquímico
Formulaciones
Reducción de sodio.
Physicochemical analysis
Formulations
Sodium reduction.
Análises físico-químicas
Formulações
Redução de sódio.
title_short Application of edible topping as a salt reduction strategy in pizza pasta
title_full Application of edible topping as a salt reduction strategy in pizza pasta
title_fullStr Application of edible topping as a salt reduction strategy in pizza pasta
title_full_unstemmed Application of edible topping as a salt reduction strategy in pizza pasta
title_sort Application of edible topping as a salt reduction strategy in pizza pasta
author Vasques, Crislayne Teodoro
author_facet Vasques, Crislayne Teodoro
Silva, Denise de Moraes Batista da
Monteiro, Antonio Roberto Giriboni
author_role author
author2 Silva, Denise de Moraes Batista da
Monteiro, Antonio Roberto Giriboni
author2_role author
author
dc.contributor.author.fl_str_mv Vasques, Crislayne Teodoro
Silva, Denise de Moraes Batista da
Monteiro, Antonio Roberto Giriboni
dc.subject.por.fl_str_mv Análisis fisicoquímico
Formulaciones
Reducción de sodio.
Physicochemical analysis
Formulations
Sodium reduction.
Análises físico-químicas
Formulações
Redução de sódio.
topic Análisis fisicoquímico
Formulaciones
Reducción de sodio.
Physicochemical analysis
Formulations
Sodium reduction.
Análises físico-químicas
Formulações
Redução de sódio.
description Reducing salt has been strongly recommended by the World Health Organization (WHO), as the average daily intake of salt has been far above the level recommended by the WHO. The objective of this research was to reduce the sodium content in pizza dough, using a salty coating methodology that provided a non-homogeneous distribution of salt, so that the perception of salty taste was not altered, maintaining the sensory characteristics of the product. For this, 3 pizza dough formulations were elaborated and evaluated, being Formulation 1 (F1) the standard, Formulation 2 (F2) with a 30% reduction of salt in the whole dough, and, Formulation 3 (F3) without addition of salt in the dough, which was later added by means of salt topping. Physicochemical analyzes were performed regarding the salt intensity in the 3 pizza dough formulations. Sensory analysis was also performed using the 7cm unstructured scale, anchored at the extremes with terms of intensity, in order to evaluate and compare the salt intensity of the 3 pizza dough formulations. The salt content results showed significant differences between the samples. Regarding the sensory analysis, it was found that F1 and F3 did not show statistical differences in terms of sodium content, whereas F2 showed a difference between the others. With this, it was possible to conclude that the salt coating coating methodology can be an alternative for salt reduction without reducing the perception of salty taste.
publishDate 2022
dc.date.none.fl_str_mv 2022-08-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/31112
10.33448/rsd-v11i10.31112
url https://rsdjournal.org/index.php/rsd/article/view/31112
identifier_str_mv 10.33448/rsd-v11i10.31112
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/31112/28085
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 10; e566111031112
Research, Society and Development; Vol. 11 Núm. 10; e566111031112
Research, Society and Development; v. 11 n. 10; e566111031112
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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