Autor según el artículo: Quilez, Joan; Salas-Salvado, Jordi;

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: QUILEZ GRAU, JUAN / Salas Salvadó, Jorge

Palabras clave: Sodium Potassium Bread potassium bread

Resumen: OBJECTIVE: Bread is a staple of the Mediterranean diet but contributes substantially to its salt content (19 % in Spain). The objective of the present study was to assess the feasibility and acceptability of salt reduction in partially baked breads, partly replacing salt (NaCl) with a potassium salt, with subsequent follow-up. DESIGN: During 2013, nine breads already on the market (1·8 % NaCl flour basis) had 0·5 % of NaCl replaced with potassium citrate (27·7 % reduction in sodium) and were commercialized in Spain. Later, breads were baked in bake-off stores and sold ready-to-eat to consumers. This market test was evaluated by comparing the sales between standard- v. reduced-salt breads and the complaints related to flavour attributes. The wholesalers involved in the market test were then surveyed. SETTING: Spain. RESULTS: The market test confirmed good acceptance of the reduced-salt breads, as 2013 sales were 3678 tonnes v. 2012 sales of 3577 tonnes for the same standard breads. No complaints were received. The wholesaler survey showed, in general, little awareness of salt reduction. CONCLUSIONS: It is feasible that potassium citrate can reduce the salt content of bread without negatively affecting sales or complaints. This shows potential for introducing this type of bread on a larger scale.

Áreas temáticas: Sociologia i política Serviço social Saúde coletiva Public, environmental & occupational health Public health, environmental and occupational health Planejamento urbano e regional / demografia Odontología Nutrition and dietetics Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina iii Medicina ii Medicina i Matemática / probabilidade e estatística Interdisciplinar General medicine Farmacia Engenharias iv Engenharias iii Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciência de alimentos Biotecnología Biodiversidade Antropologia / arqueologia

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

ISSN: 13689800

Direcció de correo del autor: jordi.salas@urv.cat

Identificador del autor: 0000-0003-2700-7459

Fecha de alta del registro: 2023-02-18

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://www.cambridge.org/core/journals/public-health-nutrition/article/feasibility-and-acceptability-of-reducing-salt-in-partially-baked-bread-a-spanish-case-study/3D32111BF28715798C0591E1C0917EEF

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Public Health Nutrition. 19 (6): 983-987

Referencia de l'ítem segons les normes APA: Quilez, Joan; Salas-Salvado, Jordi; (2016). The feasibility and acceptability of reducing salt in partially baked bread: a Spanish case study. Public Health Nutrition, 19(6), 983-987. DOI: 10.1017/S1368980015000944

DOI del artículo: 10.1017/S1368980015000944

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2016

Tipo de publicación: Journal Publications