Publicação
Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch
| Resumo: | This study aimed to evaluate the effect of using salt agglomerates produced by waxy starch, inhomogenously distributed, on the quality parameters and saltiness perception of bread with reduced sodium content. Three treatments were carried out: control, salt content reduced by 30%, and salt content reduced by 30% with salt randomly added as agglomerates. The technological characteristics of the dough (alveograph and farinograph) and the characteristics of the bread: specific volume, texture profile, colour (L*, a*, b*), and saltiness perception were evaluated. The utilization of the salt agglomerates kept almost all the quality parameters of the dough. There was only a slight increase in dough development time and a decrease in dough stability, which have been already found in previous studies with a salt reduction in bread. Furthermore, in the salt agglomerates essay, the perception of saltiness increased, resulting in bread with 30% salt reduction but similar to the control. It can be concluded that the use of salt agglomerates made with waxy starch and added in inhomogeneous distribution can improve the saltiness perception of bread without affecting the quality parameters |
|---|---|
| Autores principais: | Monteiro, Antonio Roberto Giriboni |
| Outros Autores: | Nakagawa, Akihiro; Pimentel, Tatiana Colombo; Sousa, Isabel |
| Assunto: | salt reduction inhomogeneous salt agglomerates taste contrast saltiness perception bakery products |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1865920843290247169 |
|---|---|
| author | Monteiro, Antonio Roberto Giriboni |
| author2 | Nakagawa, Akihiro Pimentel, Tatiana Colombo Sousa, Isabel |
| author2_role | author author author |
| author_facet | Monteiro, Antonio Roberto Giriboni Monteiro, Antonio Roberto Giriboni Nakagawa, Akihiro Pimentel, Tatiana Colombo Sousa, Isabel Nakagawa, Akihiro Pimentel, Tatiana Colombo Sousa, Isabel |
| author_role | author |
| contributor_name_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Monteiro, Antonio Roberto Giriboni\"},{\"Person.name\":\"Nakagawa, Akihiro\"},{\"Person.name\":\"Pimentel, Tatiana Colombo\"},{\"Person.name\":\"Sousa, Isabel\",\"Person.identifier.orcid\":\"0000-0001-9384-7646\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Monteiro, Antonio Roberto Giriboni Nakagawa, Akihiro Pimentel, Tatiana Colombo Sousa, Isabel |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2021-09-06T10:36:58Z |
| datacite.date.embargoed.fl_str_mv | 2021-09-06T10:36:58Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | salt reduction inhomogeneous salt agglomerates taste contrast saltiness perception bakery products |
| datacite.titles.title.fl_str_mv | Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch |
| dc.contributor.none.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Monteiro, Antonio Roberto Giriboni Nakagawa, Akihiro Pimentel, Tatiana Colombo Sousa, Isabel |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2021-09-06T10:36:58Z |
| dc.date.embargoed.fl_str_mv | 2021-09-06T10:36:58Z |
| dc.format.none.fl_str_mv | application/vnd.openxmlformats-officedocument.wordprocessingml.document |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/21740 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | salt reduction inhomogeneous salt agglomerates taste contrast saltiness perception bakery products |
| dc.title.fl_str_mv | Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | This study aimed to evaluate the effect of using salt agglomerates produced by waxy starch, inhomogenously distributed, on the quality parameters and saltiness perception of bread with reduced sodium content. Three treatments were carried out: control, salt content reduced by 30%, and salt content reduced by 30% with salt randomly added as agglomerates. The technological characteristics of the dough (alveograph and farinograph) and the characteristics of the bread: specific volume, texture profile, colour (L*, a*, b*), and saltiness perception were evaluated. The utilization of the salt agglomerates kept almost all the quality parameters of the dough. There was only a slight increase in dough development time and a decrease in dough stability, which have been already found in previous studies with a salt reduction in bread. Furthermore, in the salt agglomerates essay, the perception of saltiness increased, resulting in bread with 30% salt reduction but similar to the control. It can be concluded that the use of salt agglomerates made with waxy starch and added in inhomogeneous distribution can improve the saltiness perception of bread without affecting the quality parameters |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/b51179b4-eb40-4b91-a66e-d1ccd8f43925/download |
| id | ul_deb4b237c474c19ab47bca5550af3402 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/21740 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/21740 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Monteiro, Antonio Roberto Giriboni Nakagawa, Akihiro Pimentel, Tatiana Colombo Sousa, Isabel Sousa, Isabel https://www.ciencia-id.pt/8113-9DC6-277F 8113-9DC6-277F http://orcid.org/0000-0001-9384-7646 0000-0001-9384-7646 |
| publishDate | 2021 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | engElsevierpt_PTThis study aimed to evaluate the effect of using salt agglomerates produced by waxy starch, inhomogenously distributed, on the quality parameters and saltiness perception of bread with reduced sodium content. Three treatments were carried out: control, salt content reduced by 30%, and salt content reduced by 30% with salt randomly added as agglomerates. The technological characteristics of the dough (alveograph and farinograph) and the characteristics of the bread: specific volume, texture profile, colour (L*, a*, b*), and saltiness perception were evaluated. The utilization of the salt agglomerates kept almost all the quality parameters of the dough. There was only a slight increase in dough development time and a decrease in dough stability, which have been already found in previous studies with a salt reduction in bread. Furthermore, in the salt agglomerates essay, the perception of saltiness increased, resulting in bread with 30% salt reduction but similar to the control. It can be concluded that the use of salt agglomerates made with waxy starch and added in inhomogeneous distribution can improve the saltiness perception of bread without affecting the quality parametersapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentpt_PTIncreasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starchMonteiro, Antonio Roberto GiriboniNakagawa, AkihiroPimentel, Tatiana ColomboPersonalSousa, IsabelDSpacehttp://dspace.org/items/2d9ee74a-d127-41dc-bcf6-883d9e6292d9DSpacehttp://dspace.org/items/2d9ee74a-d127-41dc-bcf6-883d9e6292d9SousaIsabelCiência IDhttps://www.ciencia-id.pt8113-9DC6-277FORCIDhttp://orcid.org0000-0001-9384-7646Scopus Author IDhttps://www.scopus.com6701317947HostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptDOIIsPartOf10.1016/jlwt.2021.1114512021-09-06T10:36:58Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/21740http://purl.org/coar/access_right/c_abf2open accesssalt reductioninhomogeneous salt agglomeratestaste contrastsaltiness perceptionbakery products403342 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/vnd.openxmlformats-officedocument.wordprocessingml.documentfulltexthttps://repositorio.ulisboa.pt/bitstreams/b51179b4-eb40-4b91-a66e-d1ccd8f43925/downloadLWT - Food Science and Technology |
| spellingShingle | Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch Monteiro, Antonio Roberto Giriboni salt reduction inhomogeneous salt agglomerates taste contrast saltiness perception bakery products Monteiro, Antonio Roberto Giriboni salt reduction inhomogeneous salt agglomerates taste contrast saltiness perception bakery products |
| status | SINGLETON |
| subject.fl_str_mv | salt reduction inhomogeneous salt agglomerates taste contrast saltiness perception bakery products |
| title | Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch |
| title_full | Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch |
| title_fullStr | Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch |
| title_full_unstemmed | Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch |
| title_short | Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch |
| title_sort | Increasing saltiness perception and keeping properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch |
| topic | salt reduction inhomogeneous salt agglomerates taste contrast saltiness perception bakery products |
| topic_facet | salt reduction inhomogeneous salt agglomerates taste contrast saltiness perception bakery products |
| url | http://hdl.handle.net/10400.5/21740 |
| visible | 1 |