Fat, Sugar, and Sodium Content in Commonly Consumed Bakery Bread in Korea

Background: Brazilian bentonites have a low sodium concentration in their interlayer structure. This is a problem with most of the industrial applications that demand the characteristics of sodium bentonites. Objective: As a solution for this limitation, sodium carbonate is added to in natura clays, promoting ion exchange between other interlayer cations with sodium. Methods: A process was used based on the principle of Stokes’ Law (BR Patent 10 2013 016298). For this, we used four glass columns in series, in which a high water flow was considered to obtain purified clays. It was proposed as a simple, fast and economical method for sodium determination that was developed and applied in bentonites by flame photometry. The equipment calibration was performed with a NaCl standard solution in concentrations between 80 and 110 ppm. The bentonites in the suspension were separated by means of centrifugation, being thus analyzed by a flame photometer. Results: The samples were prepared according to the manufacturer’s specifications to contain detectable amounts of sodium by means of flame photometry. A resulting linear relationship between the average value readings versus sodium standard content solution (both in ppm) was obtained by the logarithmic scale, as expected. Conclusion: The procedure allowed to define a method that could be used in the sodification control process, thus making it possible to differentiate the sodium cation content in terms of the value of cation exchange capacity (CEC) from bentonite. X-ray analysis of in natura and the sodified clays showed nanostructural differences related to interlayer distance.

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Nitrite-sulphate interactions and their effects on potassium and sodium content of wheat seedlings

Cereal Research Communications ◽

10.1007/bf03543473 ◽

1998 ◽

Vol 26 (1) ◽

pp. 89-95

Author(s):

Ferenc Zsoldos ◽

Ágnes Vashegyi ◽

Ernst Haunold ◽

Peter Herger ◽

Attila Pécsváradi

Keyword(s):

Sodium Content ◽

Wheat Seedlings

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Quantification and Classification of Diclofenac Sodium Content in Dispersed Commercially Available Tablets by Attenuated Total Reflection Infrared Spectroscopy and Multivariate Data Analysis

Pharmaceuticals ◽

10.3390/ph14050440 ◽

2021 ◽

Vol 14 (5) ◽

pp. 440

Author(s):

Eirini Siozou ◽

Vasilios Sakkas ◽

Nikolaos Kourkoumelis

Keyword(s):

Infrared Spectroscopy ◽

Low Cost ◽

Diclofenac Sodium ◽

Reference Method ◽

Sodium Content ◽

Attenuated Total Reflection ◽

Accuracy And Precision ◽

Significant Difference ◽

Ft Ir

A new methodology, based on Fourier transform infrared spectroscopy equipped with an attenuated total reflectance accessory (ATR FT-IR), was developed for the determination of diclofenac sodium (DS) in dispersed commercially available tablets using chemometric tools such as partial least squares (PLS) coupled with discriminant analysis (PLS-DA). The results of PLS-DA depicted a perfect classification of the tablets into three different groups based on their DS concentrations, while the developed model with PLS had a sufficiently low root mean square error (RMSE) for the prediction of the samples’ concentration (~5%) and therefore can be practically used for any tablet with an unknown concentration of DS. Comparison with ultraviolet/visible (UV/Vis) spectrophotometry as the reference method revealed no significant difference between the two methods. The proposed methodology exhibited satisfactory results in terms of both accuracy and precision while being rapid, simple and of low cost.

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Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽

10.3390/foods10050961 ◽

2021 ◽

Vol 10 (5) ◽

pp. 961

Author(s):

Alfredo Teixeira ◽

Rubén Domínguez ◽

Iasmin Ferreira ◽

Etelvina Pereira ◽

Leticia Estevinho ◽

...

Keyword(s):

Chemical Composition ◽

Microbiological Quality ◽

Sodium Content ◽

Sensory Characteristics ◽

Meat Industry ◽

Important Goal ◽

Salt Consumption ◽

Oxidation Index ◽

Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

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