Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O. Box 16, Zip Code 29500-000, Alegre, ES, Brazil.
Centro de Tecnologia Mineral - Núcleo Regional do Espírito Santo, Rodovia 482 - km 5, Morro Grande, s/n, P.O. Box 737, Zip Code 29311-970, Cachoeiro de Itapemirim, ES, Brazil.
Food Res Int. 2021 Dec;150(Pt A):110798. doi: 10.1016/j.foodres.2021.110798. Epub 2021 Nov 2.
Excessive sodium consumption is a worldwide public health concern. The substitution of sodium chloride (NaCl) for potassium chloride (KCl) has been adopted to reduce the sodium concentration in processed foods. The challenge is to make this substitution without affecting the sensory acceptance of foods. In this context, the objective was to determine from which concentrations the replacement of NaCl by KCl results in reduced acceptance (compromised acceptance threshold - CAT) and begins the sensory rejection (hedonic rejection threshold - HRT) of cracker-type biscuits. Using the hedonic thresholds methodology (HTM) by varying a stimulus, CAT and HRT were determined for the concentration of NaCl in crackers and, by varying two stimuli, CAT and HRT, for replacing NaCl with KCl in crackers were determined. Without the addition of KCl, the reduction in acceptance started to occur by reducing the NaCl content by around 60% (from 1.81% to 0.73%); and sensory rejection began to appear by reducing the NaCl content by approximately 93% (1.81% to 0.13%). Reduction in the acceptance started to occur by lowering the NaCl content by around 78% (from 1.81% to 0.397%), with the addition of 0.896% KCl. In addition, by adding KCl, it was possible to reduce 100% NaCl without sensory rejection of the crackers. With these results, cracker industries can reduce the sodium content of their products, contributing to the reduction of population salt intake.
过量摄入钠是一个全球性的公共卫生问题。为了降低加工食品中的钠浓度，已经采用用氯化钾（KCl）替代氯化钠（NaCl）的方法。挑战在于在不影响食品感官接受度的情况下进行这种替代。在这种情况下，目标是确定从哪个浓度开始，用 KCl 替代 NaCl 会导致接受度降低（可接受性阈值降低 - CAT），并开始对饼干类饼干产生感官拒绝（愉悦拒绝阈值 - HRT）。使用愉悦阈值方法（HTM）通过改变刺激，可以确定饼干中 NaCl 的浓度的 CAT 和 HRT，并且通过改变两个刺激，可以确定用 KCl 替代 NaCl 时饼干的 CAT 和 HRT。在没有添加 KCl 的情况下，通过将 NaCl 含量降低约 60%（从 1.81%降至 0.73%），接受度开始降低；通过将 NaCl 含量降低约 93%（从 1.81%降至 0.13%），开始出现感官拒绝。通过将 NaCl 含量降低约 78%（从 1.81%降至 0.397%），并添加 0.896%的 KCl，接受度开始降低。此外，通过添加 KCl，可以在不拒绝饼干的情况下将 100%的 NaCl 降低。有了这些结果，饼干行业可以降低产品中的钠含量，有助于减少人群的盐摄入量。
