Design of food structures. The key for the minimization of sugar and salt content
School of Chemical Engineering, National Technical University of Athens
The current world suffers from obesity and other severe health problems. Τhe increased consumption of salts and sugars is among the main reasons, which cause these health disorders. As a consequence, food industry has turned its interest on the substitution of salt and sugar with other ingredients, such as mineral salts or artificial sweeteners. However, these substitutes can influence the taste of the foods or may lead to other health problems. Recently, there is an increasing interest on the effect of food structure on flavor release and sensory characteristics. The salty and sweet taste perception by the human senses is correlated with the porosity and the specific surface area of food products. In addition, the tongue roughness and the diffusion of saliva in the porous structure can be correlated with the taste perception. As a result, the key to solving this problem is the development of foods with porous structure, which can lead to the decrement of sugar and salt content without changing the enhanced perception of salty or sweet taste. In the context of the current proposal, products with different structures will be developed using various drying methods, and sensory evaluation will be performed in order to correlate the taste with foods’ structure.
Final Report (in Greek)
Magdalini Krokida, Associate Professor, School of Chemical Engineering, National Technical University of Athens
Vasiliki Oikonomopoulou, PhD Candidate, School of Chemical Engineering, National Technical University of Athens