Rodrigues Jéssica F, Junqueira Gabriela, Gonçalves Carla S, Carneiro João D S, Pinheiro Ana Carla M, Nunes Cleiton A
Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, Campus Universitário, Lavras, MG, Brasil.
An Acad Bras Cienc. 2014 Dec;86(4):2065-75. doi: 10.1590/0001-3765201420130464. Epub 2014 Nov 28.
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.
大蒜盐调味料在巴西烹饪中广泛使用，但它钠含量高；由于高钠摄入与慢性病发病率密切相关。本研究旨在开发一种钠摄入量降低的大蒜盐调味料。通过将调味料应用于煮熟的米饭进行感官评价。首先，确定米饭制备过程中添加调味料的最佳浓度。随后，使用由氯化钾和味精组成的盐混合物制备含氯化钠量分别减少0%、50%和25%的调味料（比例为3:1）；将氯化钠减少0%的调味料作为对照。根据感官测试接受度、时间-强度和感觉的时间域，对三种不同调味料配方的米饭进行评估。大蒜盐调味料中使用的盐比例在产品中不会产生奇怪或不良味道；相反，混合物的咸味较小。然而，与传统调味料（F1）相比，钠含量较低的调味料（F2和F3）更受青睐。因此，氯化钠、氯化钾和味精的混合物是开发钠摄入量降低的大蒜盐调味料的可行替代品。
