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Natriumreduzierung in Mango-Pickles

Natriumreduzierung in Mango-Pickles

Arghya Mani / Prodyut Kumar Paul

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786208050184
63,02 €
IVA incluido
Disponible

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Sobre IBD

Die Gesundheitsgefährdung durch übermäßigen Natriumkonsum in Form von Salzen (NaCl) ist eine bekannte Tatsache. Daher wurde ein Versuch unternommen, den Salzverbrauch in fermentierten Produkten wie Mango-Pickles zu reduzieren, indem die Pökellösung teilweise durch KCl und CaCl2 ersetzt wurde. Die mit verschiedenen Salzkombinationen zubereiteten Pickles werden auf verschiedene qualitative Eigenschaften wie Wasseraufnahmefähigkeit (g/100g Salz), Härte der Pökelprobe (N), Wasseraktivität, Natrium- und Kaliumkonzentration in den Pickles (in ppm), LAB-Population (log CFU), Gesamtkeimzahl (log CFU) und organoleptische Eigenschaften auf Basis der Hedonischen Skala untersucht. Die beste Salzmischung wird durch entsprechende Optimierung ermittelt. Diese Forschung würde eine klare Vorstellung von der Möglichkeit der Na-Reduzierung in verarbeiteten Lebensmitteln vermitteln.

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