The application of edible seaweed for salt replacement in processed foods – the case of vegetables soup

Field: Agricultural and Biological Sciences (Life Sciences)

Event Abstract Back to Event The application of edible seaweed for salt replacement in processed foods – the case of vegetables soup Evelise G. Baptista1, Andre Horta1, Joana Dinis1, Susana L. Mendes1 and Maria M. Gil1* 1 Instituto Politécnico de Leiria, Portugal Health authorities worldwide have recommended reducing salt in processed foods in order to reduce the risk of high blood pressure. Salt, i.e. sodium chloride (NaCl) is a known flavour potentiator. Thus, the reduction of salt in food leads to reduced flavour besides a lack of salty taste. Seaweeds, which have been used by the Western food industry for their polysaccharide extractives, such as alginate, carrageenan and agar, also contain compounds with nutritional benefits and may provide a source of bioactive compounds. Moreover, it has been demonstrated that seaweeds have a salty taste and can also effectively extend the shelf life of processed food, thus improving taste and quality. The objective of this work was to develop new dehydrated vegetable soup, without sodium addition, by incorporating seaweeds, while keeping good organoleptic features for the general consumer. The effects of drying methods, such as hot air drying at 60oC and freeze drying (-60oC), on the quality was also studied. The quality of the final product was assessed by physicochemical parameters (colour, viscosity, water content, drying rate) and sensorial analysis. The results showed that it was possible to eliminate NaCl in vegetable soup, without lowering the overall taste intensity and without decreasing their consumer acceptance. Regarding the drying process, freeze dried soup showed better colour, viscosity and acceptability compared to the soup dried with hot air. Also, there were significant differences in the rehydration and drying ratio of the dried soup. Acknowledgements This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/04292/2013 granted to MARE Keywords: seaweeds, Dehydrated soup, salt free, healthy soup, Salt content Conference: IMMR | International Meeting on Marine Research 2016, Peniche, Portugal, 14 Jul - 15 Jul, 2016. Presentation Type: Poster presentation Topic: SeaFood Technology Citation: Baptista EG, Horta A, Dinis J, Mendes SL and Gil MM (2016). The application of edible seaweed for salt replacement in processed foods – the case of vegetables soup. Front. Mar. Sci. Conference Abstract: IMMR | International Meeting on Marine Research 2016. doi: 10.3389/conf.FMARS.2016.04.00018 Copyright: The abstracts in this collection have not been subject to any Frontiers peer review or checks, and are not endorsed by Frontiers. They are made available through the Frontiers publishing platform as a service to conference organizers and presenters. The copyright in the individual abstracts is owned by the author of each abstract or his/her employer unless otherwise stated. Each abstract, as well as the collection of abstracts, are published under a Creative Commons CC-BY 4.0 (attribution) licence (https://creativecommons.org/licenses/by/4.0/) and may thus be reproduced, translated, adapted and be the subject of derivative works provided the authors and Frontiers are attributed. For Frontiers’ terms and conditions please see https://www.frontiersin.org/legal/terms-and-conditions. Received: 16 May 2016; Published Online: 13 Jul 2016. * Correspondence: PhD. Maria M Gil, Instituto Politécnico de Leiria, Peniche, 2520–641, Portugal, maria.m.gil@ipleiria.pt Login Required This action requires you to be registered with Frontiers and logged in. To register or login click here. Abstract Info Abstract The Authors in Frontiers Evelise G Baptista Andre Horta Joana Dinis Susana L Mendes Maria M Gil Google Evelise G Baptista Andre Horta Joana Dinis Susana L Mendes Maria M Gil Google Scholar Evelise G Baptista Andre Horta Joana Dinis Susana L Mendes Maria M Gil PubMed Evelise G Baptista Andre Horta Joana Dinis Susana L Mendes Maria M Gil Related Article in Frontiers Google Scholar PubMed Abstract Close Back to top Javascript is disabled. Please enable Javascript in your browser settings in order to see all the content on this page.