Abstract
Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.
Highlights
Salt is an additive with a long history and is primarily used in cooking and the food industry
Excessive NaCl consumption has been associated with an increased risk of hypertension, cardiovascular disease, osteoporosis and kidney
Na / day) on average; the healthy limit established by the World Health Organization (WHO) is 5g of sodium chloride per day, corresponding to approximately 2000 mg of sodium per day
Summary
Salt is an additive with a long history and is primarily used in cooking and the food industry This compound imparts a salty taste and is a characteristic spice in food. According to a Brazilian newspaper, Folha de São Paulo, the ABIA (Brazilian Association of Food Industries), which was approved by the Ministry of Health in 2013, concluded that most of the sodium consumed by Brazilians came from both processed foods and the cooking salt and seasonings added at home. A survey administered by the Ministry of Health (2011) found that Brazilians consume 12g sodium chloride / day The Ministry of Health and the Brazilian food industry agreed to reduce the sodium content of various food categories by 2016 (WASH 2012)
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