Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (<i>n</i> = 300) was conducted to evaluate the overall lik...

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Bibliographic Details
Main Authors: Yehji Chung, Daeung Yu, Han Sub Kwak, Sung-Soo Park, Eui-Cheol Shin, Youngseung Lee
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
monosodium glutamate
salt
sodium
sugar
cooked food
rate-all-that-apply (RATA)
Online Access:https://www.mdpi.com/2304-8158/11/16/2512

Internet

https://www.mdpi.com/2304-8158/11/16/2512

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