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Optimization of Low Sodium Salts Mix for Shoestring Potatoes
Author(s) -
Pereira Heverton Carrara,
Souza Vanessa Rios,
Azevedo Natália Csizmar,
Rodrigues Daniela Maria,
Nunes Cleiton Antônio,
Pinheiro Ana Carla Marques
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12884
Subject(s) - sodium , monosodium glutamate , potassium , chemistry , sodium glutamate , context (archaeology) , food science , chloride , raw material , organic chemistry , paleontology , biology
Several studies have shown the close relationship between the sodium consumption and health problems such as hypertension and cardiovascular disease. Thus, the demand for products with reduced sodium content, but with sensory quality, is increasing every day. In this context, this study aimed to optimize a low sodium salts mix using sodium chloride, potassium chloride, and monosodium glutamate to the development of shoestring potatoes with low sodium content and high sensory quality, through mixture design and response surface methodology. The salts mix that promotes the same salting power and similar sensory acceptability that the shoestring potatoes with 1.6% sodium chloride (ideal concentration) and at the same time promotes the greatest possible reduction of sodium, about 65%, should provide the composition as follows: 0.48% of sodium chloride, 0.92% of potassium chloride, and 0.43% of monosodium glutamate.