کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4516313 | 1322353 | 2010 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
Bread and cereals contribute 30% to the daily intake of sodium (Na) in the western human diet. Since the average Na intake is double the recommended intake, pressure has built up for the food industry to lower Na in their products. Especially replacing functionality of Na as a tastant remains very difficult. In this study we describe a strategy to enhance saltiness intensity in bread using an inhomogeneous spatial distribution of Na. Our results demonstrate that sensory contrast provides a promising strategy to significantly reduce the Na content in bread without loss of saltiness intensity and without the use of sodium substitutes, taste or aroma additives.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 52, Issue 3, November 2010, Pages 378–386
Journal: Journal of Cereal Science - Volume 52, Issue 3, November 2010, Pages 378–386
نویسندگان
Martijn W.J. Noort, Johannes H.F. Bult, Markus Stieger, Rob J. Hamer,