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Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker.
Rogério Tavares Filho, Elson; Almeida Esmerino, Erick; de Almeida Santos-Junior, Valfredo; Cazzelato Lins da Silva, Alessandra; Maria André Bolini, Helena.
Afiliação
  • Rogério Tavares Filho E; State University of Campinas (UNICAMP), Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", São Paulo, Brazil.
  • Almeida Esmerino E; Federal Rural University of Rio de Janeiro (UFRRJ) - DTA, Seropédica, Brazil.
  • de Almeida Santos-Junior V; State University of Campinas (UNICAMP), Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", São Paulo, Brazil.
  • Cazzelato Lins da Silva A; State University of Campinas (UNICAMP), Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", São Paulo, Brazil.
  • Maria André Bolini H; State University of Campinas (UNICAMP), Food and Nutrition Department, Cidade Universitária "Zeferino Vaz", São Paulo, Brazil.
Food Sci Technol Int ; 26(6): 549-559, 2020 Sep.
Article em En | MEDLINE | ID: mdl-32228101
Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory profile of tomato sauce formulated with flavor enhancers, a bitter blocker and 50% sodium content reduction. The perception of consumers and a trained panel was explored. Consumers performed temporal dominance of sensations (TDS) and temporal acceptance (TA) while the trained panel performed time-intensity analysis (TI). TA indicated that flavor enhancers improve initial acceptance of a sample but that its masking effect weakens 30 s after ingestion. TI showed that despite promoting salty equivalence, substitute salts were not able to completely suppress the bitter taste characteristic of potassium chloride and the addition of lysine as a bitter blocker was the least effective strategy. In TDS the bitter taste was not dominant in any of the samples. However, the presence of unusual flavors/tastes to the consumers like metallic and umami seems to have interfered negatively in the evaluation of the flavors. Flavor enhancers have been widely used to reformulate processed foods in order to reduce sodium content, preserving sensory acceptance. This study provides information on the dynamic behavior of different salt substitutes.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cloreto de Potássio / Paladar / Cloreto de Sódio / Solanum lycopersicum / Manipulação de Alimentos Limite: Adult / Female / Humans / Male Idioma: En Revista: Food Sci Technol Int Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cloreto de Potássio / Paladar / Cloreto de Sódio / Solanum lycopersicum / Manipulação de Alimentos Limite: Adult / Female / Humans / Male Idioma: En Revista: Food Sci Technol Int Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos