Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride
Autor: | Renata Maria dos Santos Celeghini, José de Assis Fonseca Faria, Daniel Granato, Adriano G. Cruz, Rafael Silva Cadena, Helena Maria André Bolini, Ana M. P. Gomes, Marise Aparecida Rodrigues Pollonio |
---|---|
Přispěvatelé: | BOLINI, HELENA MARIA ANDRE https://orcid.org/0000-0001-9841-4479, Gomes da Cruz, Adriano https://orcid.org/0000-0002-9285-9669, Pollonio, Marise A. R. https://orcid.org/0000-0002-9273-1710, BOLINI, HELENA https://orcid.org/0000-0003-1896-2526, Celeghini, Renata/C-3059-2013, BOLINI, HELENA MARIA ANDRE/C-1139-2012, Gomes da Cruz, Adriano/W-1485-2017, Pollonio, Marise A. R./B-7994-2012 |
Rok vydání: | 2011 |
Předmět: |
Taste
Chemical Phenomena Food Handling Sodium Potassium Salt chemistry.chemical_element Salt (chemistry) Processing Partial substitution Potassium Chloride Cheese Genetics Animals Texture Food science chemistry.chemical_classification Moisture Chemistry Low-Sodium Cheese Salting Agriculture Sodium Dietary Quality Reduced-Fat Kcl Nacl Agriculture Dairy & Animal Science Food Science & Technology Animal Science and Zoology Substitution Food Science Low sodium |
Zdroj: | Web of Science Repositório Institucional da UNITAU Universidade de Taubaté (UNITAU) instacron:UNITAU |
ISSN: | 0022-0302 |
DOI: | 10.3168/jds.2010-3774 |
Popis: | Made available in DSpace on 2019-09-12T16:57:02Z (GMT). No. of bitstreams: 0 Previous issue date: 2011 We investigated the effect of sodium reduction by partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) on the manufacture of Minas fresh cheese during 21 d of refrigerated storage. Four treatments of low-sodium Minas fresh cheese were manufactured, with partial replacement of NaCl by KCl at 0, 25, 50, and 75% (wt/wt), respectively. The cheeses showed differences in the content of moisture, ash, protein, salt, and lipid contents, as well as on the extent of proteolysis and hardness throughout the storage period. However, no difference was observed among treatments within each storage day tested. The partial substitution of NaCl by KCl decreased up to 51.8% the sodium concentration of the cheeses produced. The consumer test indicated that it is possible to manufacture a low-sodium Minas fresh cheese that is acceptable to consumers by partial substitution of NaCl by KCl at 25% (wt/wt) in the salting step. [Cruz, A. G.; Cadena, R. S.; Celeghini, R. M. S.; Faria, J. A. F.; Bolini, H. M. A.; Pollonio, M. A. R.] Univ Estadual Campinas, UNICAMP, Fac Engn Alimentos, BR-13083862 Sao Paulo, Brazil [Gomes, A. P.] Universidade de Taubaté (Unitau), Curso Engn Alimentos, BR-12081010 Sao Paulo, Brazil [Granato, D.] Univ Sao Paulo, Fac Ciencias Farmaceut, BR-05508000 Sao Paulo, Brazil |
Databáze: | OpenAIRE |
Externí odkaz: |
načítá se...