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Sarcocornia perennis: A Salt Substitute in Savory Snacks

2021Artigo científico Acesso aberto
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dc.contributor.authorClavel-Coibrié, Elsa
dc.contributor.authorSales, Joana Ride
dc.contributor.authorSilva, Aida Moreira
dc.contributor.authorBarroca, Maria João
dc.contributor.authorSousa, Isabel
dc.contributor.authorRaymundo, Anabela
dc.date.accessioned2022-01-24T14:51:16Z
dc.date.available2022-01-24T14:51:16Z
dc.date.issued2021
dc.description.abstractSalt is the primary source of sodium in the human diet, and it is associated with hypertension and increased risk of heart disease and stroke. A growing interest in halophyte plants and food products containing this type of ingredient have been observed, to reduce the NaCl daily intake. In the present work, Sarcocornia perennis was incorporated as a food ingredient into crackers to replace the salt (NaCl) and to evaluate its impact on physical properties, water activity, nutritional composition, mineral profile, total phenolic compounds, antioxidant activity, and sensory evaluation. Concentrations of powder dried S. perennis from 1 to 10% were tested by replacing the initial salt content and adjusting the flour incorporation to the initial formulation. The incorporation of S. perennis had no relevant impact on cracker firmness, but it induced an increase in their crispness. Furthermore, the incorporation of this halophyte originated darker crackers, which was revealed by a decrease of L* and an increase of b* values. In terms of nutritional composition, the incorporation of S. perennis leads to the improvement of the snack’s nutritional profile, namely in terms of phenolic compounds, antioxidant activity, and minerals, highlighting the high content in potassium, magnesium, and phosphor. Crackers with a content of 5% of S. perennis were sensorily well accepted and this level should be considered the limit of incorporation accepted by the panelists. However, by substituting 1% NaCl for an equal amount of S. perennis, it is possible to obtain a 70% reduction in sodium content, which is an important contribution to reducing the overall salt content of the dietpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationClavel-Coibrié, E.; Sales, J.R.; da Silva, A.M.; Barroca, M.J.; Sousa, I.; Raymundo, A. Sarcocornia perennis: A Salt Substitute in Savory Snacks. Foods 2021, 10, 3110pt_PT
dc.identifier.doihttps:// doi.org/10.3390/foods10123110pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/23241
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationUIDB/AGR/04129/2020pt_PT
dc.relationMolecular Physical-Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectcrackerspt_PT
dc.subjecthalophyte plantspt_PT
dc.subjectSarcocornia perennispt_PT
dc.subjectantioxidant activitypt_PT
dc.subjectnutritional compositionpt_PT
dc.subjectsensory analysispt_PT
dc.titleSarcocornia perennis: A Salt Substitute in Savory Snackspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMolecular Physical-Chemistry
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F00070%2F2019/PT
oaire.citation.titleFoodspt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSousa
person.familyNameRaymundo
person.givenNameIsabel
person.givenNameAnabela
person.identifier1445512
person.identifier.ciencia-id8113-9DC6-277F
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.orcid0000-0001-9384-7646
person.identifier.orcid0000-0001-5266-1685
person.identifier.ridM-9260-2013
person.identifier.scopus-author-id6701317947
person.identifier.scopus-author-id55957162900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2d9ee74a-d127-41dc-bcf6-883d9e6292d9
relation.isAuthorOfPublication63f1faff-64dd-41b7-9419-2345092cf183
relation.isAuthorOfPublication.latestForDiscovery63f1faff-64dd-41b7-9419-2345092cf183
relation.isProjectOfPublication16e3e76a-669c-48b3-9750-4708dfa0f5d2
relation.isProjectOfPublication.latestForDiscovery16e3e76a-669c-48b3-9750-4708dfa0f5d2

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