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Production of Low-Sodium Pickles for Hypertensive Patients
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Abstract: The high blood pressure is one of the main risk factors of cardiovascular diseases. Most
studies in humans and animals provide very strong evidence of a causal link between ordinary
salt intake (NaCl) and high blood pressure. On contrast potassium (K) showed effective role in
reducing blood pressure. In this study, sodium chloride was partially substituted with potassium
chloride and magnesium or calcium chloride in cucumber and carrot pickles. The product was
stored for 30 days at room temperature, and then evaluated for organoleptic properties,
microbiological count, technological and nutritional value. The results indicated that, T2 (4%
NaCl+4%KCl) showed insignificant change in taste and overall acceptability compared to T1
(8% NaCl). T4 (2% NaCl+2%CaCl2+4% KCl) showed the highest reduction in the total count of
bacteria an yeasts (3x105&3x105 and 3x105&2x105) cfu/ml for sodium substituted pickles, while
T3(2% NaCl+2%MgCl2+4% KCl) showed the highest increasing in potassium (7857.55 and
8269.03 mg/100g) for cucumber and carrot respectively. ?-carotene content showed the highest
value in T4 (5.99 and 4.78 mg/100g) in both carrot and cucumber respectively. Maximum Force
(N) ranged from 6.53 to 6.81 for cucumber while ranged between 12.38 and 15.05 for carrot.
Key words: High blood pressure, cardiovascular diseases, potassium,
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| Publication year |
2017
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| Pages |
99-106
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| Organization Name |
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| serial title |
Middle East Journal of Agriculture Research
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| Author(s) from ARC |
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| Publication Type |
Journal
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