Redução de sódio em conserva de ervilha

Abstract

Reducing sodium content in processed foods is now one of the central themes of healthy eating debates and actions around the world. Globalization, as well as the modern lifestyle, has brought dramatic changes in the population's eating habits. In search of practicality, with meals that require little time for their preparation, there was an expressive growth in the consumption of industrialized foods that, in general, present a significant amount of sodium in its composition. The World Health Organization (WHO) has been articulating through the health entities of several countries, such as the Ministry of Health in Brazil, orienting strategies on this topic in the fight against hypertension. In November 2010, the Brazilian Ministry of Health signed a commitment to reduce sodium content in processed foods, as a contribution of industries to the reduction of salt consumption in Brazil of the current 12g person / day to less than 5g person / day by the year 2020. In this context, in this dissertation were presented scenarios of the food industries including the working capital, economic, technological, market and product scenarios, the experiment involving the development of a high-consumption, low-sodium product. Four canned pea treatments were tested and compared to the standard, with 1.60% NaCl. The following treatments were: (1) sample with 1.12% NaCl (30% NaCl reduction), (2) sample with 0.80% NaCl (50% NaCl reduction), (3) sample with 0.40% NaCl (75% NaCl reduction), (4) sample with 0.40% NaCl (75% NaCl reduction) and 0.4% KCl (25% KCl addition). The following physical and chemical analyzes were performed: color, pH, texture, L-Ascorbic acid, sodium and potassium content. Reduction of the NaCl concentration in the formulations and / or the partial replacement of NaCl by KCl did not interfere with the pH, color and concentration of L-Ascorbic acid. The variations occurred in the sodium and potassium contents in proportion to the treatments studied. The tests were also confronted in the sensory analysis by affective preference methods and discriminatory test of salt attribute ordering. The group of tasters, when evaluating the peas of the formulations tested, highlighted the formulation of the standard treatment, as the most accepted, with a final mean score 7,7. Then formulations 1 and 2 had the same mean (6.90), indicating that the reduction of the NaCl concentration by 30% or 50% generates the same level of acceptance. Then, the cane in which the NaCl concentration was reduced by 75%, showed a lower acceptance than the previous ones, reaching a score of 4.3, and lastly, the preservation of the treatment 4, which combines NaCl and KCl, reached the lowest level of acceptance, with final mean 3.8. In terms of the attribute salty taste, in the general average. The standard conserve obtained the highest note, being perceived as the most salty, the order that happened was: formulation 1,2, 4 and 3. In light of the results, the production of a light pea preserve in Na is technically feasible and must have good acceptability in the market.