SUBSTITUIÇÃO DE CLORETO DE SÓDIO POR CLORETO DE POTÁSSIO EM CHIPS DE BATATA-DOCE FRITOS EM DIFERENTES ÓLEOS

Abstract

There is a worldwide trend of sodium reduction in processed foods, as the food consumption with high sodium content is related to the increase in blood pressure. Sweet potatoes have low glycemic index starch, dietary fibers, minerals, group A and B vitamins and antioxidants. Thus, the objective is to prepare sweet potato chips with partial replacement of sodium chloride by potassium chloride and to evaluate this substitution influence on the physical-chemical and sensory characteristics of sweet potato chips. The physical-chemical analyzes of pH, titratable acidity, ash, proteins and sodium chloride were performed according to the Instituto Adolfo Lutz method. Lipid was determined by the Bligh & Dyer method. Carbohydrates were calculated by difference. The color instrumental determination of the sweet potato chips was performed on the ColorFlex EZ reflectance spectrophotometer. The measured color parameters were L *, a * and b *. For molds and yeasts counting, the method of direct coating on the surface in a Potato Agar Dextrose medium acidified with tartaric acid in 10% was used. In the sensory analysis, acceptability tests and purchase intention were used for the four used treatment in sweet potato chips. It was asked to indicate on a hedonic scale the acceptability and intention to purchase the product. The acid values were between 3.33% and 4,12%. These values were similar to the acidity values found for cassava chips, which showed titratable acidity between 4% and 4.2%. T1 and T4 had the lowest humidity values, being 4.67 and 4.46%, respectively. The low moisture content inhibits microbial growth in food and is also responsible for the food crunchy texture. Sweet potato chips have a low lipid content between 5.38% and 8.51%. The sweet potato chips added with KCl had the lowest lipid content. The carbohydrate content values were between 78.69% and 84.29%. The sweet potato chips sodium content was between 68.57 and 197.84mg by 50g. The higher the KCL amount, the lower was the sodium amount in the final product. The chips containing the highest NaCl (T1) amount and the highest KCl (T4) amount were the most accepted and received the greatest purchase intention by the judges.