Naslov
Effects of Conventional and Contemporary Cooking Techniques in Salt Reduction

Autori
Ranilović, Jasmina ; Gajari, Davorka ; Tomić- Obrdalj, Helena ;

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, stručni

Izvornik
Online book of abstracts / Schlich, Pascal - Dijon : Elsevier, 2016

Skup
7th European conference on sensory and consumer research

Mjesto i datum
Dijon, Francuska, 11.09.2016. - 14.09.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cooking techniques, salt reduction, focus groups, JAR

Sažetak
Introduction: Excessive intake of sodium/salt in a diet has detrimental effects on health, causing among others high blood pressure. Food industry has an important responsibility in reformulating products to help consumers with healthier choices and on the other side, consumers have responsibility for addition of salt during preparation of food. Objective of this research was to explore the effect of conventional and contemporary cooking methods and their combinations on reduction of salt in meal preparation that would have impact on a daily salt intake. Methods: Conventional (boiling, baking, frying, etc) and contemporary culinary techniques (baghaar, confit, sous-vide etc) were used for preparation of vegetables, potato, pasta, fish, pork and poultry meals. Added amount of salt in each recipe was 1.8g per serving. Intensity of saltiness was evaluated by a sensory panel using focus groups and JAR (Just About Right) scale. Results: Boiling as a culinary technique dissolves the taste and reduces the intensity of perceived saltiness. Saltiness of starchy food meal (potato, pasta, vegetables) was medium to stronger intensity, however meat and fish meals were less salty than acceptable. Intensity of saltiness for most foods and meals prepared by using baking and frying methods was in a range of medium to stronger. Preparation of pork, poultry or fish meals using these techniques enhances the flavour and salty taste, but for vegetables such as tomato intensity is too salty. Combining different medium (water, oil, hot air) in different techniques was applied on multicomponent meals (vegetables with meat or fish) and starchy food. Meat and fish meals had an acceptable intensity, however starchy food baked in an oven in a bag was not salty enough. Conclusion: Findings suggested that boiling as a cooking technique does not have acceptable effect on reducing salt in preparation of food. Combination of several techniques (conventional, and contemporary) posed greater potential in reducing salt. Consequently, the amount of added salt per serving could be reduced approx. 10%, while cooking techniques such as baking, and frying proved favourable effect on flavour and subsequently greater potential for reduction, therefor the amount of salt could be reduced approx. 15% per serving. In order to improve consumer’s health, more research is needed in relation with combination of conventional and contemporary cooking methods, usage of specific ingredients that boost overall taste, taking into account particular cultural consumer habits in consuming food.

Izvorni jezik
Engleski

Znanstvena područja
Nutricionizam

POVEZANOST RADA