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http://dx.doi.org/10.7318/KJFC/2017.32.1.052

Effect of Combined Use of Sun-dried Salt and Monosodium Glutamate on Sodium Concentration in Vegetable Rice Porridge and Bean-sprout Soup  

Sung, Dongeun (Department of Food Sicence & Technology, Ewha Womans University)
Park, Jae Young (Department of Nutrition Sciences & Food Management, Ewha Womans University)
Han, Jiseok (ASANA (Amino acid Seasoning Alliance of Northeast Asia))
Park, Yooyoung (ASANA (Amino acid Seasoning Alliance of Northeast Asia))
Cho, Mi Sook (Department of Nutrition Sciences & Food Management, Ewha Womans University)
Oh, Sangsuk (Department of Food Sicence & Technology, Ewha Womans University)
Publication Information
Journal of the Korean Society of Food Culture / v.32, no.1, 2017 , pp. 52-57 More about this Journal
Abstract
The feasibility of reduction of sodium intake using sun-dried salt and monosodium glutamate (MSG) was studied. Preference test was performed to evaluate the sensory properties of bean-sprout soup and vegetable rice porridge soup. Sun-dried salt and MSG might be a partial substitute for refined salt. There was a significant difference in salt taste strength between sun-dried salt and refined salt. Sun-dried salts 0.45% with MSG 0.07% resulted in the highest taste preference compared to that of sun-dried salts 0.60% without MSG in bean-sprout soup, which resulted in 23.9% reduction of sodium intake. Sun-dried salts 0.38% with MSG 0.04% resulted in the highest taste preference compared to sun-dried salts 0.53% without MSG in vegetable rice porridge soup, which resulted in 25.4% reduction of sodium intake. There seemed to be a synergistic effect on reduced usage of sodium salt when MSG was used in vegetable rice porridge and bean-sprout soup with sun-dried salt.
Keywords
MSG; sodium; sun-dried salt; reduction;
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Times Cited By KSCI : 3  (Citation Analysis)
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