Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSilva, Thais L. T. da-
Autor(es): dc.creatorSouza, Vanessa R. de-
Autor(es): dc.creatorPinheiro, Ana C. M.-
Autor(es): dc.creatorNunes, Cleiton A.-
Autor(es): dc.creatorFreire, Tassyana V. M.-
Data de aceite: dc.date.accessioned2026-02-09T12:37:44Z-
Data de disponibilização: dc.date.available2026-02-09T12:37:44Z-
Data de envio: dc.date.issued2014-09-24-
Data de envio: dc.date.issued2014-09-24-
Data de envio: dc.date.issued2014-02-01-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/3950-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12100/abstract-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1165126-
Descrição: dc.descriptionThe purpose of the study was to determine the potency and equivalence of salt substitutes (potassium chloride, magnesium chloride, monosodium glutamate, potassium lactate, calcium lactate and potassium phosphate monobasic) in cream cheese and to evaluate sensory flavour profiles. The methods used were magnitude estimation and temporal dominance of sensations (TDS). Equivalent salting of cream cheese containing 1% sodium chloride was obtained using: 1.2% potassium chloride, 2.56% monosodium glutamate, 2.5% magnesium chloride and 2.98% potassium phosphate. The TDS revealed that, other than salty taste, the most significant flavours produced were sour and bitter. The potencies of salt substitutes are much lower than that of sodium chloride.-
Idioma: dc.languageen-
Publicador: dc.publisherSociety of Dairy Technology-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceInternational Journal of Dairy Technology (Print)-
Palavras-chave: dc.subjectCream cheese-
Palavras-chave: dc.subjectSodium chloride-
Palavras-chave: dc.subjectSalting equivalence-
Palavras-chave: dc.subjectSalt power-
Palavras-chave: dc.subjectTemporal dominance of sensations-
Palavras-chave: dc.subjectSalt substitutes-
Título: dc.titleEquivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.