Abstract
Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich ingredients in recipes was done. Recipes were developed, aiming good sensory acceptance; their salt content was estimated by using TACO and USDA’s food composition table. They were later submitted to sensory analysis, in which was applied 9-point hedonic scale (global acceptance and flavor), and linear scale of 10 cm (salt intensity). Data was analyzed by ANOVA and Tukey Test (p < 0.05) with software FIZZ Biosystemes. Herbs pie samples with parmesan cheese had better acceptance and salt intensity was perceived as moderate. Bruschetta samples, with tomatoes, were well accepted regardless the presence of refined salt or herbs; and had a harmonious salt intensity perception. Salt intensity was considered adequate on chicken stroganoff samples while champignon mushrooms provided better global acceptance. All samples had 50-60% less salt than traditional recipes. Ingredients naturally rich in glutamic acid (parmesan cheese, tomatoes and mushrooms) are good for strategies of sodium content reduction in culinary preparations, without reduce sensorial acceptance.
Highlights
With advances in globalization and nutritional transition, people from different socioeconomic backgrounds have been exposed to a constantly changing environment, which influences their food choices (Popkin et al, 2012; Popkin, 2015)
According to the data obtained from the sodium content estimative, was observed that herb pies and chicken stroganoff ’s samples had less than 50% of traditional recipe’s salt content, assuming that the traditional one had 100% of salt content (Figure 1)
This study evaluated three culinary preparations: herbs pie, bruschetta and chicken stroganoff, with different combinations of naturally rich glutamic acid ingredients, reduction in refined salt content and its influence over consumer’s acceptance and salt intensity perception
Summary
With advances in globalization and nutritional transition, people from different socioeconomic backgrounds have been exposed to a constantly changing environment, which influences their food choices (Popkin et al, 2012; Popkin, 2015). The population is increasingly exposed to a large amount of sodium content in food due to the industrialization process (Kramer, 2017), and table salt indiscriminate addition during preparation and consumption, as it represents around 74,4% of household sodium availability (Sarno et al, 2013). Excessive consumption of this mineral contributes to the increase of chronic non-communicable diseases (NCDs) prevalence (Neves et al, 2017) as well as the Brazilian Unified Health System’s outlay (SUS). It is known that Brazilian population daily ingests around two times the recommended content (Sarno et al, 2009, 2013); what makes abrupt restriction difficult to maintain in the long-term
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