Optimization of low sodium salts mix for shoestring potatoes

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorPereira, Heverton Carrara-
Autor(es): dc.creatorSouza, Vanessa Rios de-
Autor(es): dc.creatorAzevedo, Natália Csizmar-
Autor(es): dc.creatorRodrigues, Daniela Maria-
Autor(es): dc.creatorNunes, Cleiton Antônio-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Data de aceite: dc.date.accessioned2026-02-09T12:52:48Z-
Data de disponibilização: dc.date.available2026-02-09T12:52:48Z-
Data de envio: dc.date.issued2016-12-09-
Data de envio: dc.date.issued2016-12-09-
Data de envio: dc.date.issued2015-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/12041-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12884/full-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1170084-
Descrição: dc.descriptionSeveral studies have shown the close relationship between the sodium consumption and health problems such as hypertension and cardiovascular disease. Thus, the demand for products with reduced sodium content, but with sensory quality, is increasing every day. In this context, this study aimed to optimize a low sodium salts mix using sodium chloride, potassium chloride, and monosodium glutamate to the development of shoestring potatoes with low sodium content and high sensory quality, through mixture design and response surface methodology. The salts mix that promotes the same salting power and similar sensory acceptability that the shoestring potatoes with 1.6% sodium chloride (ideal concentration) and at the same time promotes the greatest possible reduction of sodium, about 65%, should provide the composition as follows: 0.48% of sodium chloride, 0.92% of potassium chloride, and 0.43% of monosodium glutamate.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Technologists-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science-
Título: dc.titleOptimization of low sodium salts mix for shoestring potatoes-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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