PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION AND SENSORY QUALITY AT A UNIVERSITY CANTEEN?

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-03-12 DOI:10.1080/15428052.2021.1883176

N. M. Dantas, M. E. M. Pinto-e-Silva, Z. Martins, R. Dutra, K. Damasceno, O. Pinho

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引用次数: 0

Abstract

ABSTRACT Controlling individuals’ salt intakes from discretionary sources is one of Portugal’s public health priority, to reduce factors risks for cardiometabolic diseases. Starter soups, turnip green (TG), Carrot (C) and Carrot with cabbage (CC), from a Portuguese university canteen, were evaluated by sodium content varying in salt addition, the usual amount of salt (R0); with 25% (R25), and 35% (R35) of salt reduction, respectively. One hundred and seven students participated in the research during lunchtime. Check-all-that-apply (CATA) was applied, as well as the acceptability and saltiness perception. There were no differences (p > 0.05) for acceptability and saltiness perception of TG and CC soups with different amounts of salt, but reduced salt samples of carrot soup were perceived to be saltier and overall more liked compared to its usual recipe. This data suggests that 35% of salt reduction is possible in complex matrices as Portuguese starter soups without a loss of acceptance by consumers.

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葡萄牙典型的开胃汤:减盐会影响大学食堂的感知和感官质量吗?

控制个人任意来源的盐摄入量是葡萄牙公共卫生的优先事项之一，以减少心血管代谢疾病的因素风险。葡萄牙大学食堂的开胃汤，萝卜绿(TG)，胡萝卜(C)和卷心菜胡萝卜(CC)，通过盐添加量(R0)的钠含量变化来评估;分别减少25% (R25)和35% (R35)的盐。107名学生在午餐时间参与了这项研究。应用了全检(CATA)，以及可接受性和咸味感知。不同盐量的TG汤和CC汤的接受度和咸度感知没有差异(p > 0.05)，但与常规配方相比，减少盐的胡萝卜汤样品被认为更咸，总体上更受欢迎。这一数据表明，在不失去消费者接受度的情况下，在复杂基质的葡萄牙菜汤中减少35%的盐是可能的。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations