Salt: Its Perception, Functions and Strategies to Reduce its Use in Foods

Yıl 2018, , 361 - 370, 29.10.2018

Banu Akgün Seda Genç , Muhammet Arıcı

https://doi.org/10.24323/akademik-gida.475397

Cited By: 5

Öz

Salt has been used since the early ages of mankind to
increase the palatability and durability of foods. Sodium in salt plays an
important role in the fluid and electrolyte balance and regulation of blood
pressure in human body; however, it may cause many serious illnesses especially
heart diseases when consumed excessively. Today, daily salt consumption by
adults is well above the recommended level, and most of the dietary salt consumption
comes from processed foods. For this reason, scientists are collaborating with
food industry to develop new strategies to reduce salt intake from processed
foods. Nevertheless, lowering NaCI level of foods is not easy without damaging
the quality characteristics of food products. In this study, information about
the taste perception of salt, functions of salt in foods, and strategies to
reduce the salt content of processed foods are reviewed. 

Anahtar Kelimeler

NaCI, Salt reduction strategies, Processed foods, Taste perception

Tuz: Gıdalardaki Algısı, Fonksiyonları ve Kullanımının Azaltılmasına Yönelik Stratejiler

Öz

Tuz insanlığın ilk
çağlarından beri gıdanın lezzetini ve dayanıklılığını artırmak için
kullanılmaktadır. Yapısındaki sodyum ile vücutta sıvı ve elektrolit dengesinin
sağlanmasında ve kan basıncının düzenlenmesinde önemli rol oynayan tuz, fazla
tüketildiğinde başta kalp hastalıkları olmak üzere pek çok önemli rahatsızlığa
neden olmaktadır. Günümüzde, yetişkin insanların tükettikleri günlük ortalama
tuz seviyesi tavsiye edilen miktarın çok üstündedir ve diyetle alınan tuzun
çoğu işlenmiş gıdalardan gelmektedir. Bu nedenle, bilim
insanları gıda endüstrisi ile ortak çalışmalar yaparak tuz alımının
azaltılması için yeni stratejiler geliştirmektedir. Ancak ürünün kalite
özelliklerini bozmadan NaCI seviyesini düşürmek kolay bir işlem değildir. Bu
derlemede tuzun tat algısı, gıdalardaki fonksiyonları ve işlem görmüş gıdalarda
tuz içeriğinin azaltılması için uygulanabilecek stratejiler hakkında bilgiler
sunulmuştur.

Anahtar Kelimeler

NaCI, Tuz azaltma stratejileri, İşlenmiş gıdalar, Tat algısı

Kaynakça

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