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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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Orientador(es)
Resumo(s)
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.
Descrição
This research was financially supported by: Programa operacional competitividade e internacionalização (POCI) - (Lisboa-01-0145-FEDER-024003), European Union through FEDERfunds and by national funds through the Foundation for Science and Technology, COMPETE 2020 – SAICT 24003 – Salt reduction.
Palavras-chave
Dietetics Nutrition Salt reduction Cooking Microencapsulation Aromatic plants COMPETE 2020 – SAICT 24003 – Salt reduction
Contexto Educativo
Citação
Viegas C, Gerardo A, Mendes L, Ferreira R, Damas C, Sapata M, et al. Use of microencapsulation of aromatic plants and spices as a strategy for salt reduction for food and cooking. J Culinary Sci Technol. 2024;22(5):920-32.
Editora
Taylor & Francis