ATTENDING TO THE TARGET, REDUCING SALT IS POSSIBLE

The setting of target levels for the amount of salt in foods and meals is part of the goals to prevent cardiovascular diseases recommended by the World Health Organization. However, reducing sodium content represents a complex challenge not only for the food industry, but for restaurants, chefs, nutrition services due to its specific functionality in terms of sensory, taste and palatability associated with food. This study aimed to evaluate the perception of salt reduction in white rice by students from a Portuguese university canteen. The preparation was served at U.Porto university canteen and evaluated varying in salt addition: the usual amount of salt (R0); with 25% (R25), and 35% (R35) of salt reduction, respectively. Seventy two students participated in the research during lunchtime. The Check-all-that-apply (CATA) questionnaires (including sensory attributes related to aroma, taste and texture), the Acceptance and the Salty taste intensity tests were applied. Cochran’Q, Chi-square, and Principal Correspondence Analysis were used to evaluate data from CATA. Mann-Whitney test was used to evaluate differences between samples for Acceptance and Salty taste intensity. Samples of the preparations were collected for sodium content analysis (mg/100g), in triplicate, by flame photometry. There were no differences (p > 0.05) for acceptability and saltiness perception of white rice with different amounts of salt. R25 and R35 samples were considered with “mild taste”. Sodium concentration (mg/100g) ranged from 179.70 ± 4.91 with the usual amount of salt; 171.68 ± 3.36 mg/100g (R25); and 99,45±4,27 (R35). These data suggests that 35% of salt reduction in culinary preparation is possible, without a loss of acceptance and taste by consumers. Controlling individuals’ salt intakes from discretionary sources is one of Portugal’s public health priorities; therefore, the gradual reduction of salt in food services should be a strategy to achieve the public health agenda of sodium reduction.