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http://hdl.handle.net/10261/217866
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Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Taladrid, Diego | es_ES |
dc.contributor.author | Laguna Cruañes, Laura | es_ES |
dc.contributor.author | Vendrell, Víctor D. | es_ES |
dc.contributor.author | Guadarrama, Alberto | es_ES |
dc.contributor.author | Moreno-Arribas, M. Victoria | es_ES |
dc.date.accessioned | 2020-08-13T06:23:33Z | - |
dc.date.available | 2020-08-13T06:23:33Z | - |
dc.date.issued | 2020-08-09 | - |
dc.identifier.citation | European Food Research and Technology 246: 2359-2369 (2020) | es_ES |
dc.identifier.issn | 1438-2377 | - |
dc.identifier.uri | http://hdl.handle.net/10261/217866 | - |
dc.description.abstract | High blood pressure is a risk factor for developing cardiovascular diseases. Reduction of dietary salt intake is recommended, particularly for hypertensive subjects. However, most do not adhere to a low-sodium diet as it lacks sensory appeal. The aim of this study was to investigate if low-sodium dishes seasoned with grape pomace (GP) extracts can be sensory acceptable, and feasible to be incorporated into consumer culinary habits. Three sources of GP from red grapes, ecologically red grapes, and white grapes were chemically and sensory studied, while a sensory descriptive analysis of three different base systems (tomato sauce, white sauce, and chicken broth) with no seasoning, salt, or GP was performed. The three extracts changed sensory attributes of the base systems, adding wine flavour, and astringency. Three culinary recipes (bolognese, risotto, and zucchini puree) seasoned with red GP were developed; consumers (n = 60) were asked to use them and score their liking, ease of use, and saltiness intensity; using a just about right (JAR) scale, and also to answer a Check-All-That-Apply (CATA) question. Despite the sensory changes and selection of the terms novelty, healthy, and strange; consumers liked the bolognese (6.03 ± 2.07) and risotto (6.93 ± 1.99) recipes, but liked less zucchini puree (4.83 ± 2.57). Consumers found the preparation easy and salt was not missed in the risotto recipe. This study proves that consumer liking and adherence to low-sodium recipes can be enhanced using GP-derived seasonings, which can also contribute to ameliorate cardiovascular disorders and create a use for winery by-products. | es_ES |
dc.description.sponsorship | This study has been funded by the Spanish Ministry of Science and Innovation (RTC-2016-4556-1 and AGL2015-64522-C2-R projects) and the Comunidad de Madrid (Spain) (Ref. ALIBIRD2020-CM P2018/BAA-4343). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Springer Nature | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTC-2016-4556-1 | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-64522-C2-R | es_ES |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | en_EN |
dc.subject | Cardiovascular diseases | es_ES |
dc.subject | Salt intake | es_ES |
dc.subject | Low-sodium diet | es_ES |
dc.subject | Grape pomace extracts | es_ES |
dc.subject | Sensory attributes | es_ES |
dc.subject | Winery by-products | es_ES |
dc.title | Sensory acceptability of winery by-products as seasonings for salt replacement | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1007/s00217-020-03581-1 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.1007/s00217-020-03581-1 | es_ES |
dc.embargo.terms | 2021-08-09 | es_ES |
dc.contributor.funder | Ministerio de Ciencia e Innovación (España) | es_ES |
dc.contributor.funder | Comunidad de Madrid | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/100012818 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100004837 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.grantfulltext | open | - |
item.openairetype | artículo | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
Aparece en las colecciones: | (CIAL) Artículos (IATA) Artículos |
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Taladrid_EFRT2020.pdf | Artículo principal | 798,15 kB | Adobe PDF | Visualizar/Abrir |
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