“CHIPS” DE BATATA-DOCE COM SUBSTITUIÇÃO DE CLORETO DE SÓDIO POR CLORETO DE POTÁSSIO

Abstract

There is a worldwide trend of sodium reduction in industrialized foods, due to the relationship of this consumption with the increase in blood pressure. Sweet potatoes are rich in nutrients, and their consumption can replenish lost energy expenditures with physical activities. The objective of this work was to evaluate the influence of the substitution of sodium chloride for potassium chloride on the physical-chemical and sensorial characteristics of sweet potato chips. The following treatments were prepared: T1 (100% sodium chloride), T2 (80% sodium chloride and 20% potassium chloride), T3 (50% sodium chloride and 50% potassium chloride), and T4 (20% sodium chloride and 80% potassium chloride). From the results it can be seen that most of the testers did not feel influence of the substitution of sodium chloride by potassium chloride in the sensorial properties of the chips. As for the taste, the chips with 80% replacement of sodium chloride by potassium chloride was the most accepted among the other treatments. The present study was efficient in reducing the sodium content of sweet potato chips without significant difference in the amount of lipids, proteins and carbohydrates. The product developed in this study presented great potential for the treatment of patients with arterial hypertension problems as well as for the prevention of this and other diseases of worldwide concern.