PREDICTING OPTIMUM MONOSODIUM GLUTAMATE and SODIUM CHLORIDE CONCENTRATIONS IN CHICKEN BROTH AS AFFECTED BY SPICE ADDITION

Chi, Suey-Ping; Chen, T.C.

doi:10.1111/j.1745-4549.1992.tb00212.x

Cited by 34 publications

(23 citation statements)

References 9 publications

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“…The literature contains reports that the ratio of sodium to glutamate affects palatability of the solution (Chi & Chen, 1992;Halpern, 2000;Okiyama & Beauchamp, 1998;Pasin et al, 1989) but the effect of components like glutamate on perceived saltiness are not so well-documented. One report describes a soup system which was formulated with either NaCl or with NaCl and monosodium glutamate and then tested by a sensory panel to determine which formulations were equi-salty (Yamaguchi & Takahashi, 1984).…”

Section: Time -Intensity Overall Saltiness Score and Data Analysismentioning

confidence: 99%

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

et al. 2009

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Salt in the human diet is a major risk factor for hypertension and many countries have set targets to reduce salt consumption. Technological solutions are being sought to lower the salt content of processed foods without altering their taste. In this study, the approach was to deliver salt solutions in pulses of different concentrations to determine whether a pulsed delivery profile affected sensory perception of salt. Nine different salt profiles were delivered by a Dynataste device and a trained panel assessed their saltiness using Time-Intensity and single score sensory techniques. The profile duration (15 s) was designed to match eating conditions and the effects of intensity and duration of the pulses on sensory perception were investigated. Sensory results from the profiles delivered in either water or in a bouillon base were not statistically different. Maximum perceived salt intensities and the area under the Time-Intensity curves correlated well with the overall perceived saltiness intensity despite the stimulus being delivered as several pulses. The Overall Saltiness Scores for profiles delivering the same overall amount of sodium were statistically not different from one another suggesting that, in this system, pulsed delivery did not enhance salt perception but the overall amount of salt delivered in each profile did affect sensory perception.

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Section: Time -Intensity Overall Saltiness Score and Data Analysismentioning

confidence: 99%

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

et al. 2009

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“…In such individuals, it is necessary to improve appetite to ensure adequate dietary intake. Flavor enhancers are also useful in situations where salt intake needs to be reduced such as in hypertension [1]. Glutamate possesses umami taste which enhances food palatability and encourages flavor acceptance [2].…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Effects of Monosodium Glutamate on Some Biochemical and Hematological Parameters in Adult Wistar Rats

Kolawole¹

2013

AJBIO

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Abstract:Monosodium glutamate (MSG) is a compound popularly used to enhance food taste and flavor. Several reports of toxicity studies on MSG are contradictory. Therefore, there is growing concern regarding the safety of MSG as food additive. In the present study, the effect of orally administered MSG on food consumption, body weight and some biochemical and hematological parameters were investigated in adult rats. Following a 28-day treatment with 5-15 mg/kg body weight MSG, there were no significant changes in packed cell volume (PCV), hemoglobin concentration (HB), red blood cell (RBC) and white blood cell (WBC) counts. No significant change was also observed in all the biochemical parameters studied, including indices of hepatic and renal functions. The results of this study suggest that MSG at the doses administered is not hazardous to health.

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“…MSG has low sodium content in comparison to salt and thus can reduce the amount of added salt. It has been demonstrated through studies that adding some MSG to soups and other types of food helps in reducing the amount of added salt [7][8][9]. Though the taste of MSG is new to Indian palate and it is not used in traditional cuisine, our earlier studies have demonstrated acceptance of MSG in Indian traditional products as well as its efficacy in salt reduction in many different products [10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced ‘Poories’ Through Sensory Responses

Hm¹,

Sn²,

Devisetti³

et al. 2017

J Exp Food Chem

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Palatability is considered as a major determinant of food selection and intake. Umami foods are being employed widely in savory food formulation for its greater potential for enhancing savory taste. In the present investigation, the role of monosodium glutamate (MSG) in salt reduction along with spices was investigated to understand the flavor potentiating effect and synergistic action of MSG. Deep fried unleavened wheat based traditional Indian bread (Poories) was chosen to study the acceptability. Control product was prepared with 2.0% salt. For experimental products, two levels of MSG viz, 75 and 100 mg/100 g and three levels of salt, namely, 1.5, 1.75 and 2.0% were selected. Spices, namely, chili (Capsicum annum L.) cumin (Cuminum cyminum)), pepper (Piper nigrum L) and omum (Trachyspermum ammi)) were incorporated into the product, either as single spice or in combination. The results revealed that the MSG added products were given a higher score for umami flavour in comparison to the control product. In general, MSG added products scored better for flavor in salt reduced products. Results of low sodium poories with single spices and different level of salt indicated that all products prepared with spices were equally liked for the selected sensory characteristics. The products prepared with 1.75% salt obtained highest scores. This is indicative of the flavour enhancing property of MSG. Similarly for products with mixture of spices; salt reduced products were also accepted well. PCA plot revealed the flavor potentiating effect of MSG in salt reduction. Thus it could be said that using MSG and spices combination would be a better option for achieving salt reduction in savory products.

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PREDICTING OPTIMUM MONOSODIUM GLUTAMATE and SODIUM CHLORIDE CONCENTRATIONS IN CHICKEN BROTH AS AFFECTED BY SPICE ADDITION

Cited by 34 publications

References 9 publications

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals

Assessment of the Effects of Monosodium Glutamate on Some Biochemical and Hematological Parameters in Adult Wistar Rats

Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced ‘Poories’ Through Sensory Responses

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