DESENVOLVIMENTO DE PÃO DE QUEIJO COM TEOR REDUZIDO DE SÓDIO

Abstract

There is growing concern about the health of the population of modern society , especially in regard to healthy lifestyle habits and diet. Salt intake in excess is a proven risk factor for cardiovascular diseases related to increased blood pressure. The cheese bread is traditionally a Brazilian product, obtained by mixing starch with water or milk, cheese, eggs, salt and fat. This research aimed to develop a formulation of cheese bread with low sodium content, in order to obtain a functional product while tasty and acceptable by sensory evaluation in hedonic 9-point scale with 50 staff not trained tasters . In assessing the overall acceptability tests applied in conventional bread and cheese product with reduced sodium, it was found that both formulations had similar average notes (7.85 to traditional bread and cheese to 7.75 cheesebread with low sodium content). The result of statistical analysis demonstrates that this difference was not significant at 5 % probability (p < 0.05).

Keywords

• cheese bread
• sodium chloride
• blood pressure
• functional food