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Re-thinking table salt reduction in bread with halophyte plant solutions

2023-04-25Journal article Open access
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dc.contributor.authorBarroca, MJ
dc.contributor.authorFlores, Catarina
dc.contributor.authorRessurreição, Sandrine
dc.contributor.authorGuiné, Raquel P. F.
dc.contributor.authorOsório, Nádia
dc.contributor.authorMOREIRA DA SILVA, AIDA
dc.date.accessioned2023-04-28T13:09:49Z
dc.date.available2023-04-28T13:09:49Z
dc.date.issued2023-04-25
dc.description.abstractSodium intake higher than it is physiologically necessary has been associated with some non-communicable diseases such as hypertension, cardiovascular disease, and stroke. Bread is commonly consumed and is a major source of sodium in the human diet. Among the interventions to reduce the salt content in bread, the incorporation of salty taste halophyte powder could be a promising strategy. In the present work, Sarcocornia perennis was incorporated as a food ingredient to substitute the salt (sodium) of white wheat bread (1.2% NaCl/0.47% sodium, flour basis). Powdered dried S. perennis was incorporated into bread by replacing the same amount of sodium (0.47%, flour basis) and half of the sodium concentration (0.235%, flour basis), respectively, B100 and B50 bread samples. The bread samples were analyzed to evaluate the impact of the sodium chloride replacement by S. perennis powder on total baking loss, specific volume, crumb color, textural properties, microbial activity, nutritional and mineral composition and sensory evaluation. The incorporation of S. perennis increased the specific volume but had no relevant impact on the textural properties of bread. Furthermore, the substitution of sodium chloride by S. perennis powder allowed a more colored (greenish and yellowish) and dark crumb leading to a lower whiteness index. Compared with control bread, the addition of S. perennis powder promoted a significant increase of all bread’s nutrients and minerals, namely calcium, phosphor, iron, and manganese. Besides the improvement of bread quality, B100, and B50 bread samples were both sensorily well accepted and with similar scores to all the evaluated sensorial attributes. Moreover, the reduction of sodium to half (0.235% sodium (flour basis) in bread (B50) did not affect the acceptability of tasters, as compared with B100 (0.47% sodium (flour basis)). Both new bread formulation has microbiological quality as ready-to-eat product. However, taking into account greater stability over time for microbial spoilage, mainly caused by fungi and yeasts, B50 bread is more promising. The B50 bread sample is also a potential strategy to obtain a sodium reduction of 50% in bread, which could be essential to reduce the overall sodium daily intake and bring important economic and public health benefits.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doihttps://doi.org/ 10.3390/app13095342pt_PT
dc.identifier.issn2076-3417
dc.identifier.urihttp://hdl.handle.net/10400.26/44672
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/pt_PT
dc.subjectBreadpt_PT
dc.subjectSalt substitutionpt_PT
dc.subjectSarcocornia perennispt_PT
dc.subjectMineralspt_PT
dc.subjectNutritional compositionpt_PT
dc.subjectSensory analysispt_PT
dc.subjectPãopt_PT
dc.subjectSubstituição do salpt_PT
dc.subjectMineraispt_PT
dc.subjectComposição nutricionalpt_PT
dc.subjectAnálise sensorialpt_PT
dc.titleRe-thinking table salt reduction in bread with halophyte plant solutionspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage16pt_PT
oaire.citation.issue5342pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume13pt_PT
person.familyNameBarroca
person.familyNameMatias da Ressurreição
person.familyNamede Pinho Ferreira Guiné
person.familyNameOsório
person.familyNameGONÇALVES MOREIRA DA SILVA
person.givenNameMaria João Mendes Cardoso
person.givenNameSandrine Katy
person.givenNameRaquel
person.givenNameNádia
person.givenNameAIDA MARIA
person.identifierhttps://scholar.google.com.br/citations?user=rv5gBDIAAAAJ&hl=pt-PT
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-idE21B-CD54-E879
person.identifier.ciencia-idF812-A391-7AC3
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id271E-2D9B-E7F3
person.identifier.ciencia-idB413-D306-A98E
person.identifier.orcid0000-0002-9186-0975
person.identifier.orcid0000-0002-1596-8722
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0001-9559-2165
person.identifier.orcid0000-0001-5258-7980
person.identifier.scopus-author-idhttps://www.scopus.com/authid/detail.uri?authorId=6602767047
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id57188973499
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication76a56654-b1a1-41f7-8bcf-ce1b95dc4809
relation.isAuthorOfPublication5eab199b-57b9-43e5-b100-5135a4c24151
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relation.isAuthorOfPublication.latestForDiscovery5eab199b-57b9-43e5-b100-5135a4c24151

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