|
KMID : 0665420170320010052
|
|
Korean Journal of Food Culture
2017 Volume.32 No. 1 p.52 ~ p.57
|
|
|
Effect of Combined Use of Sun-dried Salt and Monosodium Glutamate on Sodium Concentration in Vegetable Rice Porridge and Bean-sprout Soup
|
|
Sung Dong-Eun
Park Jae-Young
Han Ji-Seok
Park Yoo-Young
Cho Mi-Sook
Oh Sang-Suk
|
|
|
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.
|
|
|
KEYWORD
|
|
|
MSG , sodium , sun-dried salt , reduction
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|