Disminución y sustitución de cloruro de sodio en enlatados de menestras de lenteja y encurtidos de pepino utilizando sales de potasio, sodio, magnesio y calcio

Abstract

This research was made at University of Cuenca Food Laboratory and its main objective was to formulate sodium reduced processed food, partially replaced by potassium, magnesium and calcium chloride.In this way, the purpose is to present an alternative to people who must reduce sodium from its diet,so they can eat processed food any time.

Through some sensorial test applied to a group of people, it was analyzed if the sodium chloride reduction and its replacement by alternative salt at canned vegetables would keep the same sensorial food characteristics on which common salt are used.

The information provided by the acceptance tests rule helped to discard calcium chloride as a substitute for sodium chloride due to the low salting capacity and bitter taste. Triangular test were made after, it showed that panelists could clearly distinguish low sodium formulations and a formulation without reduction.

Finally, an acceptance preference test was made to panelists in order to know their preferences to the raised formulations. Formulation of 100% sodium chloride was the most accepted one; however formulations with alternative salts were not unpleasant for panelists.