Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSouza, Vanessa Rios de-
Autor(es): dc.creatorFreire, Tassyana Vieira Marques-
Autor(es): dc.creatorSaraiva, Carla Gonçalves-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Autor(es): dc.creatorNunes, Cleiton Antônio-
Data de aceite: dc.date.accessioned2026-02-09T11:22:25Z-
Data de disponibilização: dc.date.available2026-02-09T11:22:25Z-
Data de envio: dc.date.issued2014-10-09-
Data de envio: dc.date.issued2014-10-09-
Data de envio: dc.date.issued2013-05-30-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4392-
Fonte completa do material: dc.identifierhttp://journals.cambridge.org/download.php?file=%2FDAR%2FDAR80_03%2FS0022029913000204a.pdf&code=f96b5953b8329799417e3dfa463249ff-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1139519-
Descrição: dc.descriptionStudies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Research and the Hannah Research Institute-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceJournal of Dairy Research-
Palavras-chave: dc.subjectPotassium chloride-
Palavras-chave: dc.subjectMonosodium glutamate-
Palavras-chave: dc.subjectPotassium phosphate-
Palavras-chave: dc.subjectButter-
Título: dc.titleSalt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.