THE EFFECT OF REDUCING SODIUM CHLORIDE CONCENTRATION AND SUBSTITUTING IT WITH POTASSIUM CHLORIDE ON THE SENSORY AND CHEMICAL PROPERTIES OF BARBARI BREAD: A LABORATORY STUDY

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

POURALI F.; ROUFEGARI NEJAD L.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Rafsanjan University of Medical Sciences Year:2018 | Volume:17 | Issue:1 Page(s): 3-14

Download Full-Text

Persian Verion

View:

1,168

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF REDUCING SODIUM CHLORIDE CONCENTRATION AND SUBSTITUTING IT WITH POTASSIUM CHLORIDE ON THE SENSORY AND CHEMICAL PROPERTIES OF BARBARI BREAD: A LABORATORY STUDY

Author(s)

POURALI F. | ROUFEGARI NEJAD L. | Issue Writer Certificate

Keywords

BABARIQ1

POTASSIUM CHLORIDEQ2

BREADQ2

SALTQ3

SENSORY PROPERTIESQ1

CHEMICAL PROPERTIESQ1

Abstract

Background and Objectives: Reducing SALT intake is one of the strategies for preventing and controlling noncomunicable diseases. BREAD is one of the important sources of SALT, and reducing its SALT content can play a major role in reducing SALT intake in the community. Therefore, this study was conducted to evaluate the effect of reducing the consumption of SALT and substituting it with POTASSIUM CHLORIDE on the sensory and chemical characteristics of Barbari BREAD.Materials and Methods: The present research is a laboratory study in which 7 types of Barbari BREAD including 6 experimental treatments (3 samples with different concentrations of SALT and 3 samples with different concentrations of mix of sodium chloride and POTASSIUM CHLORIDE) and one control (containing 1% sodium chloride) prepared for chemical (ash, sodium, potassium, sodium to potassium ratio, and SALT) and sensory (shape, upper and under surface, color, texture, chewingability, aroma and odor, taste, and quality number) tests.Data were analyzed using one-way ANOVA followed by Duncan post hoc test.Results: Reducing the amount of SALT (NaCl or NaCl: KCl) reduced the ash, sodium, SALT, and Na/K ratio.According to the sensory characteristics assessment, the treatments had no significant difference with the control BREAD with regard to form, characteristics of upper and under surface, color (except 0.25% NaCl), texture, chewingability, aroma and odor and taste (except the without SALT treatment), and the quality number of the BREAD (p>0.05).Conclusions: Reducing the amount of Barbari SALT to about half of the present value is possible, in order to produce BREADs with less SALT content, in terms of sensory and chemical evaluation of the produced BREADs and there is no problem with the mentioned tests in the production of low-salt Barbari BREAD, as well as the replacement of its SALT with POTASSIUM CHLORIDE.

Cites

No record.

References

No record.

Cite

APA: Copy

POURALI, F., & ROUFEGARI NEJAD, L.. (2018). THE EFFECT OF REDUCING SODIUM CHLORIDE CONCENTRATION AND SUBSTITUTING IT WITH POTASSIUM CHLORIDE ON THE SENSORY AND CHEMICAL PROPERTIES OF BARBARI BREAD: A LABORATORY STUDY. JOURNAL OF RAFSANJAN UNIVERSITY OF MEDICAL SCIENCES AND HEALTH SERVICES, 17(1 ), 3-14. SID. https://sid.ir/paper/71500/en

Vancouver: Copy

POURALI F., ROUFEGARI NEJAD L.. THE EFFECT OF REDUCING SODIUM CHLORIDE CONCENTRATION AND SUBSTITUTING IT WITH POTASSIUM CHLORIDE ON THE SENSORY AND CHEMICAL PROPERTIES OF BARBARI BREAD: A LABORATORY STUDY. JOURNAL OF RAFSANJAN UNIVERSITY OF MEDICAL SCIENCES AND HEALTH SERVICES[Internet]. 2018;17(1 ):3-14. Available from: https://sid.ir/paper/71500/en

IEEE: Copy

F. POURALI, and L. ROUFEGARI NEJAD, “THE EFFECT OF REDUCING SODIUM CHLORIDE CONCENTRATION AND SUBSTITUTING IT WITH POTASSIUM CHLORIDE ON THE SENSORY AND CHEMICAL PROPERTIES OF BARBARI BREAD: A LABORATORY STUDY,” JOURNAL OF RAFSANJAN UNIVERSITY OF MEDICAL SCIENCES AND HEALTH SERVICES, vol. 17, no. 1 , pp. 3–14, 2018, [Online]. Available: https://sid.ir/paper/71500/en

Related Journal Papers