Replacement of Sodium Chloride by Potassium Chloride in Olives. Looking for a Healthy & Economic Alternative in Argentina

MARIELA BEATRIZ MALDONADO; FIOR MARIELA; PEREZ RAUL CESAR

International Journal of Food and Biosystems Engineering

Technological Educational Institute of Thessaly, The Technological Research Center of Thessally and the Laboratory of the Food and Biosystems Engineering of TEI of Thessaly

Lugar: Tesally; Año: 2017 vol. 4 p. 53 - 59

AbstractSeventy percent (70%) of the daily recommended amount of salt (Sodium Chloride)consumed is already included in the most common industrialized foods(bread, sausages, canned, frozen, cheese, soups and packaged food in general)because it is incorporated during the process of elaboration. The World HealthOrganization (WHO) recommends a daily intake of 5 g of salt of sodium. Anexcessive consumption of salt (sodium chloride) increases blood pressure andthus the risk of stroke, heart disease and nephropathy. It also causes recurrentrenal lithiasis, it is a probable procarcinogen of gastric cancer, and it also participatesin the pathophysiological bases of osteoporosis, obesity, cardiovasculardiseases not dependent on blood pressure. According to the Ministry of Health,Argentina consumes more than twice the recommended salt. To reduce risks,one of the alternatives is to replace sodium in foods. One example is the use ofpotassium chloride, which achieves greater synergy when mixed in the appropriatepercentage with sodium chloride, thus achieving low levels of sodium inthe food. To accomplish that, sized Arauco variety olives were used, previouslydebitttered, fermented and washed until no sodium was present. They wereplaced in new brines where NaCl was replaced with 10, 20 and 30% of KClof the total NaCl (control). Two ?affective? test were used: measurement of thedegree of satisfaction and preference test. The concentration of Na and K ionswas mathematically modeled.Keywords: Potassium chloride, olives, functional foods, mathematical modeling.