Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter

dc.creatorSouza, Vanessa Rios de
dc.creatorFreire, Tassyana Vieira Marques
dc.creatorSaraiva, Carla Gonçalves
dc.creatorCarneiro, João de Deus Souza
dc.creatorPinheiro, Ana Carla Marques
dc.creatorNunes, Cleiton Antônio
dc.date2014-10-09T20:07:27Z
dc.date2014-10-09T20:07:27Z
dc.date2013-05-30
dc.date.accessioned2023-09-28T20:06:54Z
dc.date.available2023-09-28T20:06:54Z
dc.identifierSOUZA, V. R. de et al. Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter. Journal of Dairy Research, Cambridge, v. 80, p. 319-325, 2013.
dc.identifierhttp://journals.cambridge.org/download.php?file=%2FDAR%2FDAR80_03%2FS0022029913000204a.pdf&code=f96b5953b8329799417e3dfa463249ff
dc.identifierhttp://repositorio.ufla.br/jspui/handle/1/4392
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9044799
dc.descriptionStudies indicate a positive association between dietary salt intake and some diseases, which has promoted the tendency to reduce the sodium in foods. The objective of this study was to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in butter and to study the sensory profile of sodium chloride and the substitutes using the analysis of Temporal Dominance of Sensations (TDS). Using the magnitude estimation method, it was determined that the potencies of potassium chloride, monosodium glutamate and potassium phosphate relative to the 1% sodium chloride in butter are 83·33, 31·59 and 33·32, respectively. Regarding the sensory profile of the tested salt substitutes, a bitter taste was perceived in the butter with potassium chloride, a sour taste was perceived in the butter with potassium phosphate and sweet and umami tastes were dominant in the butter with monosodium glutamate. Of all the salt substitutes tested calcium lactate, potassium lactate, calcium chloride and magnesium chloride were impractical to use in butter.
dc.languageen
dc.publisherInstitute of Food Research and the Hannah Research Institute
dc.rightsrestrito
dc.sourceJournal of Dairy Research
dc.subjectPotassium chloride
dc.subjectMonosodium glutamate
dc.subjectPotassium phosphate
dc.subjectButter
dc.titleSalt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter
dc.typeArtigo


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