| Journal: | Scientia Agricola |
| Database: | PERIÓDICA |
| System number: | 000455465 |
| ISSN: | 0103-9016 |
| Authors: | Pieta, Fabiana1 Pieta, Adriana1 Marques, Caroline2 Burgardt, Vânia de Cássia da Fonseca3 Prado, Naimara Vieira do4 Machado Lunkes, Alessandra5 Lucchetta, Luciano3 |
| Institutions: | 1Kellogg’s Parati, Sao Lourenco do Oeste, Santa Catarina. Brasil 2Universidade Federal do Parana, Departamento de Engenharia Quimica, Curitiba, Parana. Brasil 3Universidade Tecnologica Federal do Parana, Departamento de Ciencias Agrarias, Francisco Beltrao, Parana. Brasil 4Universidade Tecnologica Federal do Parana, Departamento de Fisica, Estatistica e Matematica, Francisco Beltrao, Parana. Brasil 5Universidade Tecnologica Federal do Parana, Departamento de Quimica, Bioquimica e Biologia, Francisco Beltrao, Parana. Brasil |
| Year: | 2022 |
| Volumen: | 79 |
| Number: | 3 |
| Country: | Brasil |
| Language: | Inglés |
| Document type: | Artículo |
| Approach: | Experimental, aplicado |
| English abstract | Excess sodium in foods is one of the factors in chronic non-communicable diseases whose importance is on the rise. Thus, the aim of this study was to optimize a replacement for sodium in an appetizer-type Mignon cracker on an industrial scale. For this, a mixture design consisting of seven formulations were prepared with sodium replacement ranging between 30 and 60 %. The partial sodium replacement used industrial ingredients (Nutek Salt and PuraQ NA4, and modified KCl and flavor), to assess the impact on sodium content and texture (hardness). No significant differences were found in the hardness attribute. Sodium reduction ranged from 943.43 to 637.21 mg 100 g–1, and formulation 7 (F7) with 60 % replacement could cash in on the “Reduced in sodium” appeal. A sensory Quantitative Descriptive Analysis accessed the sensory profiles of formulations, and significant differences were observed (p < 0.05) in salty taste, sweet taste, bread aroma, and formulation 4 (40 % replacement) but were not significantly different from the formulation in salty taste. In PCA, the first main component showed variability between samples of 84.6 %, while the second axis explained 11.5 % of this variability. Acceptance (taste and overall quality) and purchase intention (above > 70 %) showed that the substitution did not affect consumers’ perceptions, with no significant difference between controls, F4 and F7 |
| Disciplines: | Química, Ingeniería |
| Keyword: | Química de alimentos, Ingeniería química, Galletas, Galletas saladas, Sal, Evaluación sensorial |
| Keyword: | Food chemistry, Chemical engineering, Cookies, Crackers, Salt, Sensorial evaluation |
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