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Salting Potency and Time‐Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes
Author(s) -
Freire Tassyana Vieira Marques,
Freire Dieyckson Osvani,
Souza Vanessa Rios,
Gonçalves Carla Saraiva,
Carneiro João de Deus Souza,
Nunes Cleiton Antônio,
Pinheiro Ana Carla Marques
Publication year - 2015
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/joss.12129
Subject(s) - sodium , chemistry , salt (chemistry) , particle size , chloride , food science , organic chemistry
It is well known that sodium chloride overuse has a positive association with blood pressure and hypertension, and it has been related directly to the development of cardiovascular diseases. Thus, the aim of this study was to evaluate the effect of reducing the sodium chloride particle size on the salting power and time‐intensity profile in shoestring potatoes. We found that the amounts of sodium chloride with reduced particle sizes required to yield an equivalent salting power to 1.6% unmilled (common) sodium chloride on shoestring potatoes were 0.97, 0.862, 0.795 and 0.785% for salt particles with mean diameters of about 97, 37, 30 and 26 μm, respectively. Based on these salting potencies, it is possible to reduce the sodium chloride used in shoestring potatoes by about 39, 46, 50 and 51% with the mentioned salt particles, respectively. The reduction in the size of salt particles also resulted in a more rapid perception of the maximum saltiness in shoestring potatoes. Practical Applications The reduction of the salt content in processed food means a great challenge because of limitations of sensory characteristics, functional properties and microbiological safety of products. Reducing the size of sodium chloride particles is an important alternative for reducing the sodium content of foods, thereby making them healthier but not by altering their sensory characteristics, unlike some sodium chloride substitutes.