Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts



Título del documento: Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts
Revista: Scientia Agricola
Base de datos: PERIÓDICA
Número de sistema: 000455465
ISSN: 0103-9016
Autores: 1
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2
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Instituciones: 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
Año:
Volumen: 79
Número: 3
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Experimental, aplicado
Resumen en inglés 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
Disciplinas: Química,
Ingeniería
Palabras clave: 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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