Effect of monosodium glutamate on salt and sugar content reduction in cooked foods for the sensory characteristics and consumer acceptability

HIGHLIGHTS

• who: Yehji Chung et al. from the , have published the article: Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability, in the Journal: Foods 2022, 2512 of /2022/
• what: This approach has been employed more for salt content reduction and is limited for sugar content reduction .
• how: The results showed that the intensity of the umami taste and saltiness of the samples increased whereas sourness and bitterness were suppressed with added MSG. The results showed that the samples in this study thebasic . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.