PARTIAL REPLACEMENT OF SODIUM CHLORIDE BY POTASSIUM CHLORIDE IN GREEN TABLE OLIVES. LOOKING FOR A HEALTHY AND ECONOMIC ALTERNATIVE IN ARGENTINA

MALDONADO, MARIELA; LEONEL LISANTI; ARIEL MÁRQUEZ; NOEMI G. MALDONADO ; PABLO ENRIQUE MARTÍN; DANIELA ADRIANA BARRERA

Ciencia e Tecnologia Para o Desenvolvimento Ambiental, Cultural e Socioeconómico

Artemis

Lugar: Curitiba-PR Brasil ; Año: 2023; p. 1 - 329

Seventy 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 genera l)because it is incorporated during the process of elaboration. The World Health Organization (WHO) recommends a daily intake of 5 g of salt of sodium. An excessive consumption of salt (sodium chloride) increases blood pressure and thus the risk of stroke, heart disease and nephropathy. It also causes recurrent renal lithiasis, it is a probable procarcinogen ofgastric cancer, and it also participates in the pathophysiological bases of osteoporosis, obesity, cardiovascular diseases not dependent on blood pressure. According to the Ministry of Health of Argentina, it is consumed more thantwice the recommended salt. To reduce risks, one of the alternatives is to replace sodium in foods. One example is the use of potassium chloride, which achieves greater synergy when mixed in the appropriate percentage with sodium chloride, thus achieving low levels of sodium in the food. To accomplish that, sized Arauco variety olives were used, previously debitttered, fermented and washed until no sodium was present. They were placed in newbrines where NaCl was replaced with 10, 20 and 30% of KCl of the total NaCl (control). Two ’affective’ tests were used: measurement of the degree of satisfaction and preference test. The concentration of Na and K ions were mathematically modeled