Please use this identifier to cite or link to this item: http://hdl.handle.net/10316/96863
Title: Sarcocornia perennis: A Salt Substitute in Savory Snacks
Authors: Clavel-Coibrié, Elsa
Sales, Joana Ride
Silva, Aida Moreira da 
Barroca, Maria João 
Sousa, Isabel
Raymundo, Anabela
Keywords: Sarcocornia perennis; Antioxidant activity; Crackers; Halophyte plants; Nutritional composition; Sensory analysis
Issue Date: 15-Dec-2021
Project: 2020-1-FR01-KA103-078388 
POCI-01-0145-FEDER-029305/Novos IngreDiEntes Alimentares de Plantas MarítimaS 
Centro-01-0145-FEDER-000007 
UID/MULTI/00070/201 
UIDB/AGR/04129/2020 
Serial title, monograph or event: Foods
Volume: 10
Issue: 12
Abstract: Salt is the primary source of sodium in the human diet, and it is associated with hypertension and increased risk of heart disease and stroke. A growing interest in halophyte plants and food products containing this type of ingredient have been observed, to reduce the NaCl daily intake. In the present work, Sarcocornia perennis was incorporated as a food ingredient into crackers to replace the salt (NaCl) and to evaluate its impact on physical properties, water activity, nutritional composition, mineral profile, total phenolic compounds, antioxidant activity, and sensory evaluation. Concentrations of powder dried S. perennis from 1 to 10% were tested by replacing the initial salt content and adjusting the flour incorporation to the initial formulation. The incorporation of S. perennis had no relevant impact on cracker firmness, but it induced an increase in their crispness. Furthermore, the incorporation of this halophyte originated darker crackers, which was revealed by a decrease of L* and an increase of b* values. In terms of nutritional composition, the incorporation of S. perennis leads to the improvement of the snack's nutritional profile, namely in terms of phenolic compounds, antioxidant activity, and minerals, highlighting the high content in potassium, magnesium, and phosphor. Crackers with a content of 5% of S. perennis were sensorily well accepted and this level should be considered the limit of incorporation accepted by the panelists. However, by substituting 1% NaCl for an equal amount of S. perennis, it is possible to obtain a 70% reduction in sodium content, which is an important contribution to reducing the overall salt content of the diet.
URI: http://hdl.handle.net/10316/96863
ISSN: 2304-8158
DOI: 34945661
34945661
34945661
10.3390/foods10123110
34945661
Rights: openAccess
Appears in Collections:I&D QFM-UC - Artigos em Revistas Internacionais

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