Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics

The present study aimed at preparing condiment-added homemade breads and containing low amount of sodium, and also to evaluate their acceptance aspects. This study was performed as an experimental investigation, and the sensory parameters were evaluated by 50 non–trained tasters. The bread samples w...

Descripción completa

Detalles Bibliográficos
Autores: Stein, Janaina, Schmidt, Helena de Oliveira Santos, Oliveira, Viviani Ruffo de
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2012
País:Brasil
Institución:Instituto Adolfo Lutz
Repositorio:Revista do Instituto Adolfo Lutz (Online)
Idioma:portugués
OAI Identifier:oai:ojs.periodicos.saude.sp.gov.br:article/32489
Acceso en línea:https://periodicos.saude.sp.gov.br/RIAL/article/view/32489
Access Level:acceso abierto
Palabra clave:salt
spices
bakery
sensorial analysis
sal
condimentos
panificação
análise sensorial
id BR_a6eec2f5a797e938b85d9a13541aa2b7
oai_identifier_str oai:ojs.periodicos.saude.sp.gov.br:article/32489
network_acronym_str BR
network_name_str Brasil
repository_id_str
spelling Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristicsElaboração e análise sensorial de pão caseiro com reduzido teor de cloreto de sódio e acrescido de condimentos como alternativa para pacientes hipertensossaltspicesbakerysensorial analysissalcondimentospanificaçãoanálise sensorialThe present study aimed at preparing condiment-added homemade breads and containing low amount of sodium, and also to evaluate their acceptance aspects. This study was performed as an experimental investigation, and the sensory parameters were evaluated by 50 non–trained tasters. The bread samples were prepared with reduced sodium contents and adding condiments, such as: basil, sage and onion, as an alternative. Three elaborated samples were analyzed on sensory characteristics by using an appropriate hedonic scale, based on the points from 1 to 9 for measuring the following attributes: appearance, flavor, odor and texture. The basil and onion-added breads showed statistically significant differences, and these samples demonstrated the highest acceptance in all of the sensorial attributes. According to the sensory characteristics, the condiments were well accepted as a dietotherapy approach and to be used as an alternative, not only for hypertension treatment, but also for the general population to promote better life quality by making use of healthful nourishment habits.Neste estudo foram elaborados pães caseiros com baixo teor de cloreto de sódio e acrescido de condimentos, o qual foi avaliado quanto à aceitação. A presente investigação foi realizada seguindo-se o modelo experimental, com a participação de 50 avaliadores não treinados. Os aspectos sensoriais de três amostras elaboradas foram analisados utilizando-se escala hedônica, baseada nos pontos de 1 a 9 para os seguintes atributos: aparência, sabor, odor e textura. Observou-se diferença estatística significativa para o pão com adição de manjericão e cebola, o qual mostrou maior aceitação em todos os atributos. Para os atributos sensoriais avaliados, os condimentos enquadram-se como aceitáveis na sugestão dietoterápica, podendo ser utilizados como alternativas dietéticas, não apenas no tratamento de hipertensos, mas também para a população em geral e, ainda, promover melhor qualidade de vida por meio de inserção de hábitos alimentares saudáveis.Instituto Adolfo Lutz2012-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado pelos paresapplication/pdfhttps://periodicos.saude.sp.gov.br/RIAL/article/view/3248910.53393/rial.2012.71.32489Instituto Adolfo Lutz Journal - RIAL; Vol. 71 No. 4 (2012); 723-727Revista del Instituto Adolfo Lutz - RIAL; Vol. 71 Núm. 4 (2012); 723-727Revista do Instituto Adolfo Lutz; v. 71 n. 4 (2012); 723-7271983-38140073-9855reponame:Revista do Instituto Adolfo Lutz (Online)instname:Instituto Adolfo Lutzinstacron:IALporhttps://periodicos.saude.sp.gov.br/RIAL/article/view/32489/31320Copyright (c) 2012 Janaina Stein, Helena de Oliveira Santos Schmidt, Viviani Ruffo de Oliveirainfo:eu-repo/semantics/openAccessStein, JanainaSchmidt, Helena de Oliveira SantosOliveira, Viviani Ruffo de2023-11-23T19:19:34Zoai:ojs.periodicos.saude.sp.gov.br:article/32489Revistahttps://periodicos.saude.sp.gov.br/RIAL/indexPUBhttps://periodicos.saude.sp.gov.br/RIAL/oairial@saude.sp.gov.brhttps://doi.org/10.53393/rial1983-38140073-9855opendoar:2023-11-23T19:19:34Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutzfalse
dc.title.none.fl_str_mv Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics
Elaboração e análise sensorial de pão caseiro com reduzido teor de cloreto de sódio e acrescido de condimentos como alternativa para pacientes hipertensos
title Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics
spellingShingle Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics
Stein, Janaina
salt
spices
bakery
sensorial analysis
sal
condimentos
panificação
análise sensorial
title_short Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics
title_full Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics
title_fullStr Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics
title_full_unstemmed Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics
title_sort Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics
dc.creator.none.fl_str_mv Stein, Janaina
Schmidt, Helena de Oliveira Santos
Oliveira, Viviani Ruffo de
author Stein, Janaina
author_facet Stein, Janaina
Schmidt, Helena de Oliveira Santos
Oliveira, Viviani Ruffo de
author_role author
author2 Schmidt, Helena de Oliveira Santos
Oliveira, Viviani Ruffo de
author2_role author
author
dc.subject.por.fl_str_mv salt
spices
bakery
sensorial analysis
sal
condimentos
panificação
análise sensorial
topic salt
spices
bakery
sensorial analysis
sal
condimentos
panificação
análise sensorial
description The present study aimed at preparing condiment-added homemade breads and containing low amount of sodium, and also to evaluate their acceptance aspects. This study was performed as an experimental investigation, and the sensory parameters were evaluated by 50 non–trained tasters. The bread samples were prepared with reduced sodium contents and adding condiments, such as: basil, sage and onion, as an alternative. Three elaborated samples were analyzed on sensory characteristics by using an appropriate hedonic scale, based on the points from 1 to 9 for measuring the following attributes: appearance, flavor, odor and texture. The basil and onion-added breads showed statistically significant differences, and these samples demonstrated the highest acceptance in all of the sensorial attributes. According to the sensory characteristics, the condiments were well accepted as a dietotherapy approach and to be used as an alternative, not only for hypertension treatment, but also for the general population to promote better life quality by making use of healthful nourishment habits.
publishDate 2012
dc.date.none.fl_str_mv 2012-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado pelos pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.saude.sp.gov.br/RIAL/article/view/32489
10.53393/rial.2012.71.32489
url https://periodicos.saude.sp.gov.br/RIAL/article/view/32489
identifier_str_mv 10.53393/rial.2012.71.32489
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.saude.sp.gov.br/RIAL/article/view/32489/31320
dc.rights.driver.fl_str_mv Copyright (c) 2012 Janaina Stein, Helena de Oliveira Santos Schmidt, Viviani Ruffo de Oliveira
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2012 Janaina Stein, Helena de Oliveira Santos Schmidt, Viviani Ruffo de Oliveira
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Adolfo Lutz
publisher.none.fl_str_mv Instituto Adolfo Lutz
dc.source.none.fl_str_mv Instituto Adolfo Lutz Journal - RIAL; Vol. 71 No. 4 (2012); 723-727
Revista del Instituto Adolfo Lutz - RIAL; Vol. 71 Núm. 4 (2012); 723-727
Revista do Instituto Adolfo Lutz; v. 71 n. 4 (2012); 723-727
1983-3814
0073-9855
reponame:Revista do Instituto Adolfo Lutz (Online)
instname:Instituto Adolfo Lutz
instacron:IAL
instname_str Instituto Adolfo Lutz
instacron_str IAL
institution IAL
reponame_str Revista do Instituto Adolfo Lutz (Online)
collection Revista do Instituto Adolfo Lutz (Online)
repository.name.fl_str_mv Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutz
repository.mail.fl_str_mv rial@saude.sp.gov.br
_version_ 1853663529234595840
score 15,301603

Similares en LA Referencia