Dehydrated sauerkraut juice as a salt alternative in food
2023
Jansone, Liene | Kruma, Zanda | Straumite, Evita | Kampuse, Solvita
The awareness of high NaCl consumption is rising, and the alternative ways and methods of its reduction in processed foods are studied. The most common are substitutes, replacers, like potassium or calcium chloride, or enhancers, like monosodium glutamate. Also, a variation in NaCl particle size, its encapsulation, and controlled release to ensure the salty mouthfeel. One way of substituting NaCl is by adding naturally salty plant-based foods, like seaweed or dehydrated sauerkraut juice (DSJ). DSJ contains 12% of NaCl, a combination of minerals, phenolic compounds, and 103 mg 100 gE−1 vitamin C. The aim of this study was to investigate dehydrated sauerkraut juice as a salt alternative in experimental salad dressings. The evaluation of salt content in commercially available salad dressings was performed to set the content for experimental dressings, and the minimum of 1.3 g 100 gE−1 was found to be too salty, therefore, it was reduced to 0.8; 0.5 and 0.2 g 100 gE−1. For the experimental salad dressings with DSJ, volatile compounds were determined and sour, grassy aromas with almond notes were identified. Sensory descriptive tests distinguished sweet, sour, salty tastes, and also garlic, mayonnaise and yogurt. Sensory, rate-all-that-apply tests comparing the control sample (with salt) and DSJ samples with the reduced content of salt equivalent were carried out. There were significant differences in the overall liking of samples, but the experimental samples with DSJ and the reduced salt equivalent were rated higher than the control samples; therefore, DSJ may be a salt alternative in food applications.
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出版者 LBTU