Resumen

BASSETT, María Natalia; GIMENEZ, Alejandra; PINHO, Olivia  y  SAMMAN, Norma. Importance of white bread as a source of nutrients: sodium reduction and fortification with calcium. Diaeta [online]. 2013, vol.31, n.145, pp.07-14. ISSN 1852-7337.

Eating habits are important opportunities that drive the development of fortified products to satisfy specific nutritional needs and deficiencies detected. Bread is one of the products that provides the possibility of incorporating functional ingredients and/ or supplementing them by improving the diet without changing dietary patterns, and changes that occur in composition have significant impact on the intake of protective factors and risk. Currently the different varieties of bread are important contributors to sodium intake. Too much sodium in the diet is a determinant of high blood pressure, a major cause of illness and death in many countries. The aim of this study was to investigate the impact of salt reduction and substitution with calcium salts in the organoleptic characteristics and acceptability of the breads. Three recipes were formulated with different proportions of sodium and calcium salts (20:80; 30:70; 50:50), containing 1,8 g total salts/100 g flour. Calcium supplementation consisted of CaCl₂ and CaCO₃ mixture (50:50). The descriptive sensory analysis by a trained panel indicated that 16 of the 26 sensory attributes showed significant differences between the control and the substituted breads analyzed. Even though the sensory features presented significant differences, the panel indicated that those produced with the substitution of 50%NaCl by calcium salts were comparable to the control in terms of acceptability. Technologically it is possible to replace the NaCl upto 80% by mixing calcium salts; however, acceptability indicates that the NaCl should be reduced only upto 50% to maintain the organoleptic characteristics.

Palabras clave : Bread; Reduced sodium chloride; Fortification with calcium; Acceptability.

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