Autor(es): Viegas, Cláudia ; Gerardo, André ; Mendes, Lino ; Ferreira, Raquel ; Damas, Carlos ; Sapata, Margarida ; Serrano, Carmo
Data: 2024
Identificador Persistente: http://hdl.handle.net/10400.21/14717
Origem: Repositório Científico do Instituto Politécnico de Lisboa
Assunto(s): Dietetics; Nutrition; Salt reduction; Cooking; Microencapsulation; Aromatic plants; COMPETE 2020 – SAICT 24003 – Salt reduction
Excessive salt intake is highly prevalent worldwide, posing as a risk factor for cardiovascular diseases. Scientific evidence supports the need for salt reduction in food. This project aimed for application of microencapsulation of aromas of aromatic plants and spices to decrease/exclude salt. Product was applied in school and adult meals in two canteens. Participants fulfilled a questionnaire for hedonic, salt and overall evaluation. Results for sensorial evaluation show no significant differences for most of the parameters (overall evaluationchildren – MCMc = 7,5, SD = ±1,6; MIMc = 8,2, SD = ±1,3; saltchildren – MCSc = 2,9, SD = ±0,7; MISc = 2,6, SD = ±0,7; overall evaluationadults MCM = 6,8, SD = ±1,1; MIM = 6,5, SD = ±1,3; saltadults – MCM = 3,1, SD = ±0,5; MIM = 2,75, SD = ±0,5)), evidencing good acceptance. This product constitutes a strategy for salt reduction/elimination in catering and people’s homes.
