Cargando…

The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits

Salt is included in many foods which consumers do not regard as salty. This “hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits (1.05 g NaCl/100 g). Sensory tests revealed significant f...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ayed, Charfedinne, Lim, Mui, Nawaz, Khatija, Macnaughtan, William, Sturrock, Craig J., Hill, Sandra E., Linforth, Robert, Fisk, Ian D.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7817490/ https://www.ncbi.nlm.nih.gov/pubmed/33511340 http://dx.doi.org/10.1016/j.fochx.2021.100115

Ejemplares similares

Physico-Chemical and Sensory Profiles of Enriched Linz Biscuits
por: Hlaváčová, Zuzana, et al.
Publicado: (2021)

Effect of acorn flour on the physico-chemical and sensory properties of biscuits
por: Pasqualone, Antonella, et al.
Publicado: (2019)

Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits
por: Vurro, Francesca, et al.
Publicado: (2022)

Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions
por: Su, Katy, et al.
Publicado: (2021)

Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain
por: Agu, Helen Obioma, et al.
Publicado: (2014)

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing
por: Lester, Sophie, et al.
Publicado: (2021)

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree
por: Silva-Espinoza, Marilú A., et al.
Publicado: (2019)

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato
por: Adeola, Abiodun A., et al.
Publicado: (2018)

Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles
por: Ramsey, Imogen, et al.
Publicado: (2021)

Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits
por: Turki, Mohamed, et al.
Publicado: (2020)

Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour
por: Tumuhimbise, Gaston Ampek, et al.
Publicado: (2019)

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types
por: Botella-Martínez, Carmen, et al.
Publicado: (2023)

Thermodynamic description of the chemical leavening in biscuits
por: van der Sman, R.G.M.
Publicado: (2021)

Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits
por: Roze, Mathilde, et al.
Publicado: (2021)

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour
por: Roger, Ponka, et al.
Publicado: (2022)

Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation
por: Biró, Barbara, et al.
Publicado: (2020)

Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties
por: Mazumder, Md. Anisur Rahman, et al.
Publicado: (2023)

Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits
por: Giuffrè, Angelo Maria, et al.
Publicado: (2022)

Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina
por: Tańska, Małgorzata, et al.
Publicado: (2017)

Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela
por: Araujo, Deyanira, et al.
Publicado: (2020)

Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics
por: Mladenović, Katarina G., et al.
Publicado: (2021)

The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage
por: Agarwal, Deepa, et al.
Publicado: (2021)

Effect of blending ratio of wheat, orange fleshed sweet potato and haricot bean flour on proximate compositions, β-carotene, physicochemical properties and sensory acceptability of biscuits’
por: Kindeya, Fieben, et al.
Publicado: (2022)

Physico-chemical methods
por: Reilly, Joseph, et al.
Publicado: (1948)

Iron Biscuits
por: Davis, J.
Publicado: (1881)

Ship Biscuits
Publicado: (1875)

The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout
por: Korkmaz, Koray
Publicado: (2023)

Development of a healthy biscuit: an alternative approach to biscuit manufacture
por: Boobier, WJ, et al.
Publicado: (2006)

Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)
por: Ghorab, Asma, et al.
Publicado: (2021)

Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People’s Salt Consumption
por: Spence, Charles
Publicado: (2022)

Effect of Spice Incorporation on Sensory and Physico-chemical Properties of Matcha-Based Hard Candy
por: Dhawan, Kajal, et al.
Publicado: (2023)

Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours
por: Ortolá, María Dolores, et al.
Publicado: (2022)

Physico-chemical, rheological and antioxidant properties of sweet chestnut (Castanea sativa Mill.) as affected by pan and microwave roasting
por: Wani, Idrees Ahmed, et al.
Publicado: (2017)

Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits
por: Cannas, Michela, et al.
Publicado: (2020)

An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing
por: Dinu, Vlad, et al.
Publicado: (2019)

Flavour distribution and release from gelatine-starch matrices
por: Su, Katy, et al.
Publicado: (2021)

Physico-Chemical, Nutritional, and Sensory Evaluation of Two New Commercial Tomato Hybrids and Their Parental Lines
por: Felföldi, Zoltán, et al.
Publicado: (2021)

Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses
por: Giovanelli, Gabriella, et al.
Publicado: (2023)

Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
por: Arilla, Elías, et al.
Publicado: (2023)

Sensory evaluation of biscuits enriched with artichoke fiber‐rich powders (Cynara scolymus L.)
por: San José, Francisco J., et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_9gjt9sjm8e6n5ca5bd8kllor4l