A study on sensory properties of sodium reduction and replacement in Asian food using difference‐from – control test

Abstract

This study examined the effects of sodium reduction and flavor enhancers on the sensory profile of two types of hawker foods commonly consumed in Singapore, namely chicken rice and mee soto broth. The ‘difference‐from‐control’ test was the method adopted in this study involving 24–29 trained panelists. Combinations included blind control, two levels of sodium reduction, and two levels of flavor enhancers in sodium‐reduced recipes. In the sodium‐reduced recipes, two levels of NaCl, 0.48% and 0.55%, for chicken rice, and 0.76% and 0.86% for mee soto (equivalent to 31% and 22% reduction in NaCl), were used. Monosodium glutamate (MSG) or Ajiplus ® (a blend of MSG and nucleotides) at 0.20% and 0.40% were added to the recipes comprising a reduction of 40% in NaCl (equivalent to 31% and 22% reduction in sodium, respectively) compared with the control. It was found that the inclusion of MSG or Ajiplus ® in 40% NaCl‐reduced recipe resulted in a significant increase in perception of umami taste (P < 0.05) when compared to the control. By adding flavor enhancers into the 40%‐reduced salt chicken rice recipes, the perception of saltiness was significantly increased when compared to 22% and 31% sodium reduced recipes. Similarly for mee soto broth, there was a significant increase in perception of chicken flavor, umami taste, mouthfeel sensation, and sweet taste (P < 0.05) with a decrease in the perception of sour and bitter taste when compared to control. By adding 0.40% MSG into the 40%‐reduced salt recipes, the perception of saltiness was maintained when compared with control.

Consumer perceptions and other influencing factors about monosodium glutamate in the United States

“…There is a synergistic effect between salty and umami taste. According to Leong, Kasamatsu, Ong, Hoi, and Loong (), MSG could reduce up to 40% of sodium from chicken broth without sacrificing palatability. Because of the comparatively larger molecular weight, addition of sodium from MSG is about one third of that from sodium chloride.…”

The Role of the Japanese Traditional Diet in Healthy and Sustainable Dietary Patterns around the World

“…It is not clear in the case of MSG how umami influences liking. The increase in palatability by MSG is so robust that it can maintain the acceptability of food with reduced salt, which also works by improving the perception and flavor intensity in food [ 14 , 15 , 16 , 17 , 18 ]. That is, studies have confirmed that the partial substitution of salt by MSG allows for an overall decrease in sodium without reducing food palatability.…”

Comparison of proximate composition and sensory attributes of Clariid catfish species of Clarias gariepinus, Heterobranchus bidorsalis, and their hybrids

“…Glutamate is the most abundant amino acid present in many protein‐containing foods such as meat, sea food, and aged cheese (Mouritsen and Styrbaek ; Hajeb and Jinap ; Kurihara ; Leong et al. ). Umami is expressed as increase in flavor characteristic, continuity, mouthfulness, impact, mildness, and thickness that gives enriching distinctive taste (Yamaguchi and Ninomiya ; Leong et al.…”

“…Umami is expressed as increase in flavor characteristic, continuity, mouthfulness, impact, mildness, and thickness that gives enriching distinctive taste (Yamaguchi and Ninomiya ; Leong et al. ). Therefore, the general objective of this study was to comparatively evaluate the flesh of C. gariepinus , H. bidorsalis , and their hybrids for nutritional and sensory attributes and specifically with regard to: (1) the proximate values of these species and their hybrids; (2) cognitive tastes: sweet, salty, sour, bitter, and umami ; and other qualitative parameters: texture, aroma, flavor, color, and overall acceptability.…”