Application of edible topping as a salt reduction strategy in pizza pasta
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
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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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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1797052812516917248 |