Application of edible topping as a salt reduction strategy in pizza pasta

Authors

DOI:

https://doi.org/10.33448/rsd-v11i10.31112

Keywords:

Physicochemical analysis; Formulations; Sodium reduction.

Abstract

Reducing salt has been strongly recommended by the World Health Organization (WHO), as the average daily intake of salt has been far above the level recommended by the WHO. The objective of this research was to reduce the sodium content in pizza dough, using a salty coating methodology that provided a non-homogeneous distribution of salt, so that the perception of salty taste was not altered, maintaining the sensory characteristics of the product. For this, 3 pizza dough formulations were elaborated and evaluated, being Formulation 1 (F1) the standard, Formulation 2 (F2) with a 30% reduction of salt in the whole dough, and, Formulation 3 (F3) without addition of salt in the dough, which was later added by means of salt topping. Physicochemical analyzes were performed regarding the salt intensity in the 3 pizza dough formulations. Sensory analysis was also performed using the 7cm unstructured scale, anchored at the extremes with terms of intensity, in order to evaluate and compare the salt intensity of the 3 pizza dough formulations. The salt content results showed significant differences between the samples. Regarding the sensory analysis, it was found that F1 and F3 did not show statistical differences in terms of sodium content, whereas F2 showed a difference between the others. With this, it was possible to conclude that the salt coating coating methodology can be an alternative for salt reduction without reducing the perception of salty taste.

References

Antúnez, L.; Giménez, A. & Ares, G. A (2016). consumer-based approach to salt reduction: Case study with bread. Food Research International, 90, 66-72.

AOAC. (1966). Official Methods of Analysis. Arlington. Association of Official Analytical Chemists - AOAC.

Brasil (2012): Resolução RDC nº 54, de 12 de novembro de 2012. Regulamento Técnico sobre Informação Nutricional Complementar.

Brown, I. J.; Tzoulaki, I.; Candeias, V. & Elliott, P (2009): Salt intakes around the world: implications for public health. International journal of epidemiology, 38, 791 – 819.

Busch, J. L. H. C. & Goh, Y. S. M (2013): Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception. Food Science & Technology, 29 (1), 21-34.

Campos, G. C. M.; Elisabeth, B. M.; Silva, M. P. & Vidal, G (2014). Redução de sódio em alimentos: panorama atual e impactos tecnológicos, sensoriais e de saúde pública. Revista Nutrire, 30 (03), 348-365.

Cauvain, S. P (2007). Reduced salt in bread and other baked products. Reducing Salt in Foods, 3 (1), 283-295.

Campelo, D. A. V.; Souza, M. L. R.; Moura, L. B.; Xavier, T. O.; Yoshida, G. M.; Goes, E. S. R. & Mikcha, J. M. G (2017). Addition of different tuna meal levels to pizza dough. Braz. J. Food Technol., 20 (1), 1-8.

Choi Y., Lee J. E., Chang Y., Kim M. K., Sung E., & Shin H. Ryu (2016). Dietary sodium and potassium intake in relation to non-alcoholic fatty liver disease. Br J Nutr. 116 (8), 1447-56.

Ferreira, D. F (2014): Sisvar: a Guide for its Bootstrap procedures in multiple comparisons. Ciência e Agrotecnologia, 38 (2), 109-112.

Hendriksen, M. A. H.; Hoogenveen, R. T. Hoekstra, J.; Geleijnse, J.M.; Boshuizen, H. C. & Raaij, J. M. A (2014). Potential effect of salt reduction in processed foods on health. The American Journal of Clinical Nutrition, 99, 446-453.

Israr, T.; Rakha, A.; Sohail, M.; Rashid, S. & Shehzad (2016). A. Salt reduction in baked products: Strategies and constraints. Trends in Food Science & Technology, 51 (1), 98-105.

Kim YC, Koo HS, Kim S, & Chin HJ (2014). Estimation of daily salt intake through a 24- hour urine collection in Pohang, Korea. J Korean Med Sci., 29 (1), 87-90.

Kloss, L.; Meyer, J. D.; Graeve, L. & Vetter, W (2015). Sodium intake and its reduction by food reformulation in the European Union – A review. NFS Journal, 1, 9-19.

Lim SS, Vos T.; Flaxman A. D.; Danaei G.; Shibuya K.; Adair Rohani h & et al (2015). A comparative risk assessment of burden disease and injury attributable to 67 risk factor clusters in 21 regions, 1990-2010: a systematic review for the Global Burden of Disease Study 2010. National Llibrary of Medicine, 12 (1), 66-68.

Luvielmo, M. M. & Lamas, S. V (2012). Revestimentos comestíveis em frutas. Tecnológicos em Engenharia, 8 (1), 8-15.

Monteiro, A. R. G. & Cestari, L. A (2013). Análise Sensorial de Alimentos: testes afetivos discriminativos e descritivos. Editora EDUEM.

Noort, M. W. J.; Bult, J.H.F; Stieger, M.; Hamer, R. J. Ma Y, F.E. F.J. & Mcgregor G. A (2015). High Salt Intake. Independent Risk Factor for Obesity? Llibrary of Medicine, 66 (4), 843-9.

Noort, M. W.; Bult, J.H. F. & Stieger, M (2012). Saltiness enhancement by taste contrast in bread prepared. Journal of Cereal Science, 55 (1), 218-225.

Sarno, F.; Claro, R.M.; Levy, R.B.; Bandoni, D.H. & Monteiro C.A (2013). Estimativa de consumo de sódio pela população brasileira, 2008-2009. Rev. Saúde Pública, 47 (3), 571-8.

Sousa, J. R. P. S. et al (2016). Elaboração de massa de pizza com teor de sódio reduzido e enriquecida com farinha de aveia. Rev. Verde Agroecol. Desenvolv. Sustent., 11 (2), 9-13.

World Health Organization (2012). Guideline: Sodium intake for adults and children [Internet]. Genebra: World Health Organization.

Published

10/08/2022

How to Cite

VASQUES, C. T. .; SILVA, D. de M. B. da .; MONTEIRO, A. R. G. . Application of edible topping as a salt reduction strategy in pizza pasta. Research, Society and Development, [S. l.], v. 11, n. 10, p. e566111031112, 2022. DOI: 10.33448/rsd-v11i10.31112. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/31112. Acesso em: 30 nov. 2022.

Issue

Section

Agrarian and Biological Sciences