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dc.contributor.authorTaladrid, Diegoes_ES
dc.contributor.authorLaguna Cruañes, Lauraes_ES
dc.contributor.authorVendrell, Víctor D.es_ES
dc.contributor.authorGuadarrana, Albertoes_ES
dc.contributor.authorMoreno-Arribas, M. Victoriaes_ES
dc.date.accessioned2020-08-13T06:23:33Z-
dc.date.available2020-08-13T06:23:33Z-
dc.date.issued2020-08-09-
dc.identifier.citationEuropean Food Research and Technology 246: 2359-2369 (2020)es_ES
dc.identifier.issn1438-2377-
dc.identifier.urihttp://hdl.handle.net/10261/217866-
dc.description.abstractHigh 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.sponsorshipThis 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.isoenges_ES
dc.publisherSpringeres_ES
dc.relationMINECO/ICTI2013-2016/RTC-2016-4556-1es_ES
dc.relationMINECO/ICTI2013-2016/AGL2015-64522-C2-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsembargoedAccesses_ES
dc.subjectCardiovascular diseaseses_ES
dc.subjectSalt intakees_ES
dc.subjectLow-sodium dietes_ES
dc.subjectGrape pomace extractses_ES
dc.subjectSensory attributeses_ES
dc.subjectWinery by-productses_ES
dc.titleSensory acceptability of winery by-products as seasonings for salt replacementes_ES
dc.typeartículoes_ES
dc.identifier.doihttp://dx.doi.org/10.1007/s00217-020-03581-1-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1007/s00217-020-03581-1es_ES
dc.embargo.terms2021-08-09es_ES
dc.contributor.funderMinisterio de Ciencia e Innovación (España)es_ES
dc.contributor.funderComunidad de Madrides_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/100012818es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100004837es_ES
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