The application of edible seaweed for salt replacement in processed foods – the case of vegetables soup
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1
Instituto Politécnico de Leiria, Portugal
Health authorities worldwide have recommended reducing salt in processed foods in order to reduce the risk of high blood pressure. Salt, i.e. sodium chloride (NaCl) is a known flavour potentiator. Thus, the reduction of salt in food leads to reduced flavour besides a lack of salty taste. Seaweeds, which have been used by the Western food industry for their polysaccharide extractives, such as alginate, carrageenan and agar, also contain compounds with nutritional benefits and may provide a source of bioactive compounds. Moreover, it has been demonstrated that seaweeds have a salty taste and can also effectively extend the shelf life of processed food, thus improving taste and quality. The objective of this work was to develop new dehydrated vegetable soup, without sodium addition, by incorporating seaweeds, while keeping good organoleptic features for the general consumer. The effects of drying methods, such as hot air drying at 60oC and freeze drying (-60oC), on the quality was also studied. The quality of the final product was assessed by physicochemical parameters (colour, viscosity, water content, drying rate) and sensorial analysis.
The results showed that it was possible to eliminate NaCl in vegetable soup, without lowering the overall taste intensity and without decreasing their consumer acceptance. Regarding the drying process, freeze dried soup showed better colour, viscosity and acceptability compared to the soup dried with hot air. Also, there were significant differences in the rehydration and drying ratio of the dried soup.
Acknowledgements
This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/04292/2013 granted to MARE
Keywords:
seaweeds,
Dehydrated soup,
salt free,
healthy soup,
Salt content
Conference:
IMMR | International Meeting on Marine Research 2016, Peniche, Portugal, 14 Jul - 15 Jul, 2016.
Presentation Type:
Poster presentation
Topic:
SeaFood Technology
Citation:
Baptista
EG,
Horta
A,
Dinis
J,
Mendes
SL and
Gil
MM
(2016). The application of edible seaweed for salt replacement in processed foods – the case of vegetables soup.
Front. Mar. Sci.
Conference Abstract:
IMMR | International Meeting on Marine Research 2016.
doi: 10.3389/conf.FMARS.2016.04.00018
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Received:
16 May 2016;
Published Online:
13 Jul 2016.
*
Correspondence:
PhD. Maria M Gil, Instituto Politécnico de Leiria, Peniche, 2520–641, Portugal, maria.m.gil@ipleiria.pt