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Investigation of the feasibility of high pressure processing towards quality parameters preservation in reduced sodium chloride vegetable juices and purées.
Project
Project code: 2819107816
Contract period: 01.07.2016
- 01.09.2018
Budget: 71,530 Euro
Purpose of research: Experimental development
The worldwide recommended daily salt intake is below 6 g sodium chloride. However in Germany a great number of the population intakes daily more than 10 g sodium chloride. Hence, the German Nutrition Society recommends a reduction of the daily intake mainly by reduction of the salt content in industrialised food products. Bread, meat, sausages and cheese are the food products with the highest contribution to the daily intake. However the amount delivered by vegetable products cannot be neglected. A reduction of the sodium chloride content in the food formulation can induce both microbiological and sensorial quality detriments. In vegetable products such as juice and purées, sodium chloride is added mainly to enhance sensorial properties, e.g. salt perception, mask bitterness and/or a better mouth feel. It is known that the structure and texture of food have an impact on salt perception. It is also known that high pressure processing modifies the rheological properties (e.g. texture, viscosity) of plant food matrices (e.g. juices and purées). Furthermore, an enhanced salt perception has been reported for high pressure treated meat products and sausages. Within the Framework of this project, the feasibility of high pressure processing towards the preservation of quality parameters in reformulated vegetable products, such as juice or purée, with reduced sodium chloride content will be investigated.
Section overview
Subjects
- Food Processing
- Nutritional behaviour
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
