Elaboração de sal temperado e aromático com poder antioxidante e reduzido teor de sódio

Abstract

Sodium is an essential ingredient in food for human consumption and, in addition to its nutritional importance, physiological and functional, it contributes to the pleasant taste of food. However, in recent years has been reported a number of health problems caused by the excessive intake of this mineral. This study aimed to develop a salt seasoned with herbs and low sodium content. Two formulations were prepared: formulation F1 containing sodium chloride, potassium chloride and spice plants, medicinal and aromatic; and formulation F2 containing monosodium glutamate, potassium chloride and spice plants, medicinal and aromatic. The physic-chemical (pH, titratable acidity, moisture, ash, color, aw, particle size), macroscopic and microscopic analytical procedure followed according Lutz (1985) and microbiological analysis (total coliforms (35 °C), coliforms (45 °C), Salmonella sp/25 g) pursuant to Resolution - RDC n º 12, January 2, 2001 the National Health Surveillance Agency (ANVISA), according to the methodology described in Instruction No. 62 of 2003 the Ministry of Agriculture and Supply (MAPA). Analyses were performed in duplicate. Both F1 and F2 are presented in satisfactory hygienic health, according to current legal standards and the physic-chemical parameters, macroscopic and microscopic meet the limit recommended by law, ensuring its stability and quality. The formulations F1 and F2 presented sodium content (461.50 ± 3.73 and 237.34 ± 2.49 mg/100 g, respectively) and potassium (356.49 ± 2.88 and 376.86 ± 2.88 mg/100 g, respectively) was obtained by the flame emission photometry and showed reduction in sodium and potassium by replacement of this mineral in both formulations. By Layer Chromatography (TLC) can confirm the presence of bioactive compounds responsible for antioxidant activity. The analysis considered the sensory attributes of flavor, color, aroma and overall acceptability (7.57 ± 1.22, 7.60 ± 1.38, 8.27 ± 1.05 and 7.53 ± 1.25, respectively, for F1 and 7.97 ± 1.19, 7.73 ± 1.23, 7.87 ± 1.14, and 7.93 ± 1.16, respectively, for F2). All attributes evaluated were between the categories "like moderately" and "liked", corresponding to a score between 7 and 8 on hedonic scale of 9 points. Thus, both F1 and F2 were well accepted by 30 untrained panelists. The formulated salt (F1 and F2) resulted in wide application cooking and a viable option for human consumption.