Menestras de lenteja enlatadas, reducidas en sodio

Abstract

In this study it has been investigated whether a processed canned food changes its physical, chemical and organoleptic properties, by reducing sodium chloride - usually contained in these products- and replacing with other salts: potassium chloride and magnesium chloride, in order to avoid the presence of sodium that is not recommended for some peoples health. For this, pretests were performed to review the acceptance of the other chlorides. Once that this acceptance was known, the formulation of a canned stew (menestras) with these salts was prepared. It was compared with the witness which had the regular amount of salt: sodium chloride in the regular portion of a homemade formula and which at the same time fulfill the requirements of the standard INEN regulation. Appert’s method was applied in this process. The “menestras” were physically and chemically evaluated, and then, a sensory analysis was conducted for the acceptance testing with a taste panel conformed by general public. With this study it can be concluded that it is possible to reduce the presence of sodium in a diet. It is possible to produce a canned stew product containing less sodium than normally used with good consumers’ acceptance.