Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorRodrigues, J. F.-
Autor(es): dc.creatorGonçalves, C.S.-
Autor(es): dc.creatorPereira, R.C.-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Autor(es): dc.creatorPinheiro, A.C.M.-
Data de aceite: dc.date.accessioned2026-02-09T11:50:04Z-
Data de disponibilização: dc.date.available2026-02-09T11:50:04Z-
Data de envio: dc.date.issued2014-10-07-
Data de envio: dc.date.issued2014-10-07-
Data de envio: dc.date.issued2014-05-29-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4344-
Fonte completa do material: dc.identifierhttp://www.journalofdairyscience.org/article/S0022-0302(14)00384-1/abstract-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1148474-
Descrição: dc.descriptionEvidence has linked excessive salt consumption to the development of chronic degenerative diseases. Therefore, special attention has been given to the consumption of healthier products with reduced sodium contents. This study aimed to develop a Mozzarella cheese with a reduced sodium content using a mixture of salts through acceptance testing and temporal sensory evaluation. The following 3 formulations of Mozzarella cheese were prepared: formulation A (control), which was produced only with NaCl (0% sodium reduction), formulation B (30% sodium reduction), and formulation C (54% sodium reduction). Every formulation was produced using a mixture of salts consisting of NaCl, KCl, and monosodium glutamate at different concentrations. The products underwent sensory acceptance tests, and the time intensity and temporal dominance of sensations were evaluated. The proportions of salts used did not cause strange or bad tastes but did result in lower intensities of saltiness. Mozzarella with low sodium content (B and C) had a sensory acceptance similar to that of traditional Mozzarella (A). Therefore, the use of a mixture of salts consisting of NaCl, KCl, and monosodium glutamate is a viable alternative for the production of Mozzarella, with up to a 54% reduction in the sodium content while still maintaining acceptable sensory quality.-
Idioma: dc.languageen-
Publicador: dc.publisherAmerican Dairy Science Association-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceJournal of Dairy Science-
Palavras-chave: dc.subjectKCl-
Palavras-chave: dc.subjectMonosodium glutamate-
Palavras-chave: dc.subjectTemporal dominance of sensations-
Palavras-chave: dc.subjectTime intensity-
Título: dc.titleUtilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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