ABSTRACT
The aim of this investigation was to evaluate the effects of the salt content in the sensorial quality of the bread. Samples of bread with and without salt, fresh and with one day of storage were analyzed. The intensity test of sensorial attributes was used with any non-structured scale with 15 cm for the attributes smell, flavor and firmness, by an 8 persons trained panel. The typical smell was more pronounced in the bread with salt, fresh and with one day of storage (8.6 and 4.8 points respectively), compared with the bread without salt (7.7 and 4.4 points). The characteristic flavor was significantly more pronounced on the bread with salt compared to bread without salt, both fresh (8.4 and 3.5 points respectively) and with one day of storage (7.3 and 3.8 points respectively). Fresh bread with or without salt, was firm (4 and 4.2 points respectively), with firmness increasing after one day of storage, especially unsalted bread (7 and 9.7 points). We conclude that the bread with salt presents better sensorial quality than the bread without salt. The salt is important in the sensorial profile of the bread, improving the smell, flavor and texture.
El objetivo del trabajo fue evaluar el efecto del contenido de sal en la calidad sensorial del pan. Para ello se analizaron muestras de pan con sal y pan sin sal, frescos y con un día de almacenamiento. Se aplicó una prueba de intensidad de atributos sensoriales con escala no estructurada de 15 cm para los atributos de aroma, sabor y firmeza, con un panel entrenado de 8 personas. El aroma típico era más pronunciado en el pan con sal, tanto fresco como de un día de almacenamiento (8,6 y 4,8 puntos respectivamente), comparado con el pan sin sal (7,7 y 4,4 puntos). El sabor característico fue más pronunciado en el pan con sal, siendo significativamente mayor respecto al pan sin sal, tanto fresco (8,4 y 3,5 puntos respectivamente) como de un día de almacenamiento (7,3 y 3,8 puntos respectivamente). El pan fresco, con y sin sal, era blando (4 y 4,2 puntos respectivamente), con un día de almacenamiento aumenta la firmeza, sobre todo en el pan sin sal (7 y 9,7 puntos). El pan con sal presentó mejor calidad sensorial que el pan sin sal. La sal juega un importante rol en el perfil sensorial del pan, mejorando el aroma, sabor y textura.
Subject(s)
Perception , Sodium , Taste , Bread , Sodium Chloride , OdorantsABSTRACT
BACKGROUND: Hyperleptinaemia is a well-known biochemical feature found in uraemic patients. However, little is known about the hormonal regulation of leptin in chronic renal disease. Recent studies have shown that circulating leptin levels are modified by treatment with recombinant human growth hormone (rhGH), by recombinant insulin-like growth factor I (rhIGF I), or by a combination of rhIGF I plus rhGH in patients with chronic renal failure. We performed a prospective study to assess plasma leptin concentrations in a group of dialysis patients both before and during short-term rhGH therapy. METHODS: We studied eight dialysis patients (four haemodialysis (HD) and four on continuous ambulatory peritoneal dialysis (CAPD); three female, five male; mean age 63.9 +/- 3.1 years). All patients were instructed to maintain a stable diet (35 kcal/kg/day and 1 g protein/kg/day ideal body weight) and were treated with rhGH (0.2 IU/kg/day s.c.) for 4 weeks. Blood samples were taken at 0, 2, 4, and 8 weeks for determination of leptin, GH, and IGF I. Serum insulin concentrations were assessed at 0 and 4 weeks. RESULTS: Mean plasma leptin concentrations were elevated (36.2 +/- 12.8 ng/ml) at study outset and increased progressively throughout the 4 weeks of rhGH therapy (43.7 +/- 13.5 ng/ml (2 weeks, NS) and 70.6 +/- 18.4 ng/ml (4 weeks, P<0.0001)). These values returned to baseline levels (38.0 +/- 12.0 ng/ml, NS) at 1 month after rhGH withdrawal. rhGH therapy was accompanied by the development of direct correlations between leptin and IGF I concentrations at 2 weeks (r=0.86, P<0.01), and with correlations between leptin and IGF I (r=0.84, P<0.01) and between leptin and insulin (r=0.88, P<0.01) after 4 weeks of rhGH administration. CONCLUSION: These results confirm the presence of high circulating plasma leptin in dialysis patients and show that these levels are further increased by exogenous rhGH administration. The increase in plasma leptin after rhGH therapy may be related to the rhGH-induced changes in insulin in these patients.
