Percepção sensorial e análise química de tempero e sal hipossódico como alternativas para dietas hipossódicas

FORTES, Ana Carolina Bassi; DELLA LUCIA, Flávia; LUCCAS, Pedro Orival; AZEVEDO, Luciana; FERREIRA, Eric Batista
August 2012
Revista da Universidade Vale do Rio Verde;ago-dez2012, Vol. 10 Issue 2, p164
Academic Journal
Studying the sensorial perception of, conventional salt (CS), low sodium salt (LSS), and condiment with a low sodium salt base (CLSS) in cooked rice, relating it to the quantities of NA+ and K+ present within. Samples of cooked rice with CS, LSS and CLSS, were prepared in four concentrations (3.00%, 3.75%, 4.50%, and 4.50% m/m raw rice). The moist of the cooked rice samples, sodium and potassium rates were determined. The samples of LSS didn't present a good acceptance. The concentrations of CLSS, 3.75% and 4.50% (m/m), may substitute the conventional salt in its best acceptance concentration (3% m/m). Conclusion: Despite the necessity of a greater addition of CLSS, in order to reach the same level of acceptance as for CS, a reduction in the consumption of sodium of approximately 50% (m/m) could still be achieved.


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