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Riduzione del sodio nei sottaceti di mango

Riduzione del sodio nei sottaceti di mango

Arghya Mani / Prodyut Kumar Paul

63,02 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786208050214
63,02 €
IVA incluido
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Sobre IBD

I rischi per la salute causati dall’eccessivo consumo di sodio attraverso i sali (NaCl) sono un fatto assodato. Si è quindi cercato di ridurre il consumo di sale in prodotti fermentati come i sottaceti di mango, sostituendo parzialmente la soluzione di stagionatura con KCl e CaCl2. I sottaceti preparati con diverse combinazioni di sale sono stati analizzati per diverse proprietà qualitative come la capacità di attingere acqua (g/100g di sale), la durezza del campione stagionato (N), l’attività dell’acqua, la concentrazione di sodio e potassio nel sottaceto (in ppm), la popolazione di LAB (log CFU), la conta totale delle piastrine (log CFU) e le proprietà organolettiche basate sulla scala edonica. La migliore miscela di sale è stata identificata attraverso un’adeguata ottimizzazione. Questa ricerca fornirà un’idea chiara sulla possibilità di ridurre il Na nei prodotti alimentari trasformati.

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