Replacement of sodium chloride by potassium chloride in olives. Looking for a healthy and economic alternative in Argentina.

MARIELA B. MALDONADO; FIOR MARIELA ; PÉREZ RAÚL

Rodas

Conferencia; 3ed International Conference Food Biosystems Engineeering: FABE Rodas junio 2017; 2017

Insitute Tesalinic

Replacement of sodium chloride by potassium chloride in olives. Looking for a healthy and economic alternative in Argentina.Maldonado Mariela(1,2*), Fior Mariela (3) and Perez Raúl(2).(1) Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina.(2). Universidad Tecnológica Nacional. Facultad regional Mendoza. Rodríguez 273. Ciudad. Mendoza Argentina(3) Instituto Nacional de Tecnología Agropecuaria ? EEA Mendoza, San Martín 3853 (5507), Mayor Drummond Lujan de Cuyo, Mendoza, Argentina.(4) Facultad Don Bosco: Universidad Católica Argentina*e-mail: marielabeatriz1972@yahoo.com.arAbstract:Seventy percent (70%) of the daily recommended amount of salt (Sodium Chloride) consumed is already included in the most common industrialized foods (breads, sausages, canned, frozen, cheeses, soups and packaged in general) because it is incorporated during the process of elaboration. The World Health Organization (WHO) recommends a daily intake of 5 gr 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, is a probable procarcinogen of gastric cancer, and participates in the pathophysiological bases of osteoporosis, obesity, cardiovascular diseases 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 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 olives were used, of the Arauco variety, previously debitttered, fermented and washed until no sodium was present. They were placed in new brines where NaCl was replaced with 10, 20 and 30% of KCl of the total ClNa (control). Two types of tests were used, and in both cases "affective" type tests were used: measurement test of degree of satisfaction and preference test. The evolution of the concentration of ions in time is mathematically modeled when it tends to saturation.Key words: POTASSIUM CHLORIDE, OLIVES, FUNCTIONAL FOODS, MATHEMATICAL MODELING