title: Optimization of Low Sodium Salts Mix for Shoestring Potatoes.
abstract: Several studies have shown the close relationship between the sodium consumption and health problems such as hypertension and cardiovascular disease. Thus, the demand for products with reduced sodium content, but with sensory quality, is increasing every day. In this context, this study aimed to optimize a low sodium salts mix using sodium chloride, potassium chloride, and monosodium glutamate to the development of shoestring potatoes with low sodium content and high sensory quality, through mixture design and response surface methodology. The salts mix that promotes the same salting power and similar sensory acceptability that the shoestring potatoes with 1.6% sodium chloride (ideal concentration) and at the same time promotes the greatest possible reduction of sodium, about 65%, should provide the composition as follows: 0.48% of sodium chloride, 0.92% of potassium chloride, and 0.43% of monosodium glutamate.
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, 37200-000, Lavras, MG, Brazil.
authors.forename: Heverton Carrara
authors.initials: HC
authors.lastname: Pereira
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, 37200-000, Lavras, MG, Brazil.
authors.forename: Vanessa Rios
authors.initials: VR
authors.lastname: de Souza
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, 37200-000, Lavras, MG, Brazil.
authors.forename: Natália Csizmar
authors.initials: NC
authors.lastname: Azevedo
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, 37200-000, Lavras, MG, Brazil.
authors.forename: Daniela Maria
authors.initials: DM
authors.lastname: Rodrigues
authors.affiliation: Dept. of Agriculture, Federal Univ. of Lavras, 37200-000, Lavras, MG, Brazil.
authors.forename: Cleiton Antônio
authors.initials: CA
authors.lastname: Nunes
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, 37200-000, Lavras, MG, Brazil.
authors.forename: Ana Carla Marques
authors.initials: AC
authors.lastname: Pinheiro
mesh_terms: D000293:Adolescent; D000328:Adult; D003258:Consumer Behavior; D004039:Diet, Sodium-Restricted; D005260:Female; D005504:Food Analysis; D005524:Food Technology; D006801:Humans; D008297:Male; D011189:Potassium Chloride / Q000737:chemistry; D012492:Salts / Q000737:chemistry*; D012965:Sodium Chloride / Q000737:chemistry*; D012970:Sodium Glutamate / Q000737:chemistry; D012982:Sodium, Dietary; D011198:Solanum tuberosum; D013649:Taste; D055815:Young Adult
chemical_list: D012492:Salts; D012982:Sodium, Dietary; D012965:Sodium Chloride; D011189:Potassium Chloride; D012970:Sodium Glutamate
keywords: potassium chloride and monosodium glutamate; shoestring potatoes; sodium chloride