DESENVOLVIMENTO DE PÃO DE QUEIJO COM TEOR REDUZIDO DE SÓDIO

There is growing concern about the health of the population of modern society , especially in\udregard to healthy lifestyle habits and diet. Salt intake in excess is a proven risk factor for\udcardiovascular diseases related to increased blood pressure. The cheese bread is traditionally a\udBrazilian product, obtained by mixing starch with water or milk, cheese, eggs, salt and fat. This\udresearch aimed to develop a formulation of cheese bread with low sodium content, in order to\udobtain a functional product while tasty and acceptable by sensory evaluation in hedonic 9-point\udscale with 50 staff not trained tasters . In assessing the overall acceptability tests applied in\udconventional bread and cheese product with reduced sodium, it was found that both formulations\udhad similar average notes (7.85 to traditional bread and cheese to 7.75 cheesebread with low\udsodium content). The result of statistical analysis demonstrates that this difference was not\udsignificant at 5 % probability (p < 0.05)