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Showing 2 results for Sodium Chloride
S Dorosti , A Bazmi , B Ghanbarzadeh , A Ayaseh ,
Volume 5, Issue 3 (9-2010)
Abstract
Background and Objectives: Iranian white cheese is a type of cheese ripened in brine with high concentrations of Sodium Chloride (NaCl). The brine influences curd development in the process of making cheese and its shelf-life. However, considering that NaCl increases the risk of cardiovascular and renal diseases, cheese producers try to replace it with substitutes, such as potassium chloride.
Materials and Methods: Iranian white cheese samples prepared using pasteurized cow’s milk were ripened in different brines containing either 10% NaCl (control) or a mixture of NaCl/KCl with ratios of 1:1 and 3:1 (case). The effect of partial substitution of NaCl by KCl was investigated on the chemical composition, proteolysis, and lipolysis, as well as on the physical properties (textural hardness) of the cheese samples during ripening for up to 56 days. Lipolysis was assessed by measuring acid degree value (ADV).
Results: The physical and chemical properties (dry solids, salt, pH, and acidity) of the experimental and control cheese samples were not significantly different. Neither were there any significant differences with regard to proteolysis (measured by Kjeldhal method and electrophoresis). Finally, substituting NaCl with KCl had no effect on ADV or textural hardness of the experimental samples either.
Conclusion: It can be concluded that a reduction of NaCl up to 50% in brine has no effect on the quality of the cheese produced. Furthermore, substituting NaCl with KCl will not cause noticeable changes in ADV and textural properties of the cheese.
Keywords: Iranian white cheese, Potassium Chloride, Sodium Chloride, Proteolysis, Lipolysis, Brine salt concentration
Z Hadian, E Feyzollahi, Z Honarvar, R Komeili-Fonood, K Khosravi Darani, V Mofid, H Zand-Rajabi, Gh Bahramian, M Salehi, Gh Mortezaee, H Rasekhi,
Volume 14, Issue 4 (1-2020)
Abstract
Background and Objectives: Nowadays, reducing sodium intake is one of the most important goals of global and national programs for decreasing of non-communicable diseases such as hypertension and cardiovascular disease and salt is the most important source of sodium intake in the diet. Bread has remained one of the staple food in many cultures and societies in different parts of the world. Despite key roles of breads in Iranian food consumption patterns, a little information is available on salt (sodium chloride) intake in traditional and industrial breads. The aim of the current study was to determine the salt content in traditional, volume and semi-volume breads in Tehran, Iran in 2016.
Materials & Methods: In this study, 151 samples including traditional and industrial breads were collected randomly from various bakeries and markets of Tehran. Salt content (sodium chloride) in traditional (Sangak, Barbari, Taftoun and Lavash) and industrial (Volume and semi-volume) breads was investigated according to Volhard method of National Standard.
Results: The mean salt in traditional breads of sangak, barbari, taftoun and lavash included 0.41±0.37, 1.43±0.40, 1.07±0.31 and 1.14±0.45 gr/100 g, respectively. This value for volume and semi-volume breads included 1.39 g/100 ±0.58. Nearly 93 %, 21%, 38 % and 43% of the salt content of Sangak, Barbari, Lavash and Taftoon respectively included in the national salt limit were found to be compliant.
Conclusion: Considering the per capita intake of different types of bread in Tehran, the salt intake of Sangak, Lavash, Berberi, Taftoon and Volume and semi-volume breads were 0.13, 0.54, 0.56, 0.36 and 0.12 g/day respectively.
Keywords: Salt, Sodium chloride, Bread, Iran, Dietary intake
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