“No Need to Get Salty” Or Is There? Sodium Functionality as a Consideration in Nutrition Public Health Policy

Aim: Public health professionals focus on both downstream (individual) and upstream (population-level) interventions to reduce sodium consumption and prevent sodium-related chronic diseases. Effective upstream interventions specifically aimed at reducing dietary sodium intake include the implementation of comprehensive nutrition standards that restrict the amount of sodium contained in foods available for purchase. The aim of this work was to identify sought-after foods that did not meet the Philadelphia Nutrition Standards’ sodium limits and reformulate those foods to be standards-compliant and consumer-acceptable. Subject and Methods: Two foods were reformulated for compliancy with the Philadelphia Nutrition Standards’ sodium limits and consumer acceptability: the hoagie roll and soft pretzel. Reformulation included sensory testing and engaging potential manufacturing partners to investigate products’ commercial potential. Results: While hoagie roll reformulation led to a local company manufacturing and selling the reformulated product, soft pretzel reformulation stalled due to lack of consumer acceptability of the reformulated product. Salt contributes desirable characteristics in the texture, taste, and appearance of the soft pretzel, the absence of which consumers found unacceptable. Conclusion: Product reformulation holds great potential to create lower-sodium foods that otherwise have all of the characteristics of the higher-sodium “original” products but requires an understanding of the role of salt in product recipes. Reducing salt without considering its multiple functions in food may result in a product that is unacceptable or even unsafe. A simple four-step tool can help public health practitioners evaluate the extent to which products are suitable for reformulation.

Chemical Composition and Nutritional Evaluation of Cake Made with Flour Mixture of Pigeonpea and Rice

This study aimed to develop and characterize a cake based on a flour mixture of pigeonpea and rice. Four cake formulations of different percentages of pigeonpea flour (PF) and Rice Flour (RF) (0% PF + 100% RF, 10% PF + 90% RF, 20% PF + 80% RF, 30% PF + 70% RF) were developed based on a traditional formulation. Microbiological, physicochemical and sensory evaluations were performed. The tasters preferred the mix formulation containing 30% pigeonpea and 70% rice (p < 0.05). This formulation presented adequate physicochemical and microbiological characteristics. The study also showed 90% acceptance and 70% purchase intention by the tasters. It is concluded that the use of a flour mixture of pigeonpea and rice allows an innovative, nutritious product, with good acceptance and technological potential. This product meets the needs of the food industry, such as: 1) it is gluten-free;2) contributes for the adoption of healthy eating habits;3) promotes family farming;and 4) stimulates the consumption of regional vegetables that can be incorporated into school meals menus, rescuing the consumption habits of rice and beans and eventually valuing the traditional Brazilian diet. It is worth noting the low lipid, high fiber, iron and zinc content characteristic of the developed product.