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Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking

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Resumo: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.
Autores principais:Viegas, Cláudia
Outros Autores:Gerardo, André; Mendes, Lino; Ferreira, Raquel; Damas, Carlos; Sapata, Margarida; Serrano, Carmo
Assunto:Dietetics Nutrition Salt reduction Cooking Microencapsulation Aromatic plants COMPETE 2020 – SAICT 24003 – Salt reduction
Ano:2024
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Lisboa
Idioma:inglês
Origem:Repositório Científico do Instituto Politécnico de Lisboa

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