Salting potency and time-intensity profile of microparticulated sodium chloride in shoestring potatoes

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorFreire, Tassyana Vieira Marques-
Autor(es): dc.creatorFreire, Dieyckson Osvani-
Autor(es): dc.creatorSouza, Vanessa Rios de-
Autor(es): dc.creatorGonçalves, Carla Saraiva-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Autor(es): dc.creatorNunes, Cleiton Antônio-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Data de aceite: dc.date.accessioned2026-02-09T12:31:00Z-
Data de disponibilização: dc.date.available2026-02-09T12:31:00Z-
Data de envio: dc.date.issued2016-12-02-
Data de envio: dc.date.issued2016-12-02-
Data de envio: dc.date.issued2015-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/12035-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/joss.12129/pdf-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1162847-
Descrição: dc.descriptionIt 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.-
Idioma: dc.languageen-
Publicador: dc.publisherFood & Nutrition Press-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Sensory Studies-
Título: dc.titleSalting potency and time-intensity profile of microparticulated sodium chloride in shoestring potatoes-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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