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J Food Sci. 2015 Jun;80(6):S1399-403. doi: 10.1111/1750-3841.12884. Epub 2015 May 5.

Optimization of Low Sodium Salts Mix for Shoestring Potatoes.

Author information

1
Dept. of Food Science, Federal Univ. of Lavras, 37200-000, Lavras, MG, Brazil.
2
Dept. of Agriculture, Federal Univ. of Lavras, 37200-000, Lavras, MG, Brazil.

Abstract

Several studies have shown the close relationship between the sodium consumption and health problems such as hypertension and cardiovascular disease. Thus, the demand for products with reduced sodium content, but with sensory quality, is increasing every day. In this context, this study aimed to optimize a low sodium salts mix using sodium chloride, potassium chloride, and monosodium glutamate to the development of shoestring potatoes with low sodium content and high sensory quality, through mixture design and response surface methodology. The salts mix that promotes the same salting power and similar sensory acceptability that the shoestring potatoes with 1.6% sodium chloride (ideal concentration) and at the same time promotes the greatest possible reduction of sodium, about 65%, should provide the composition as follows: 0.48% of sodium chloride, 0.92% of potassium chloride, and 0.43% of monosodium glutamate.

KEYWORDS:

potassium chloride and monosodium glutamate; shoestring potatoes; sodium chloride

PMID:
25944263
DOI:
10.1111/1750-3841.12884
[Indexed for MEDLINE]

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