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Ohta Y, Sakata S, Ohta K, Kusano M, Fujisawa R, Komorita Y, Kuwahara Y, Fukamatsu Y, Tsuruta H, Nakamura H, Tsuchihashi T. Usefulness of the Reborn Soup for the Reduction of Salt Intake. J Nutr Metab 2024; 2024:6090466. [PMID: 39234056 PMCID: PMC11374420 DOI: 10.1155/2024/6090466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 07/04/2024] [Accepted: 07/18/2024] [Indexed: 09/06/2024] Open
Abstract
Aims The purpose of the present study was to investigate the influence of reborn soup on the perceptions of saltiness and palatability. Methods Subjects comprised 103 staff working at Kokura Daiichi Hospital (22 males, 81 females, and mean age: 35 ± 12 years old). They tested soups (commercially available soup with 0.9% NaCl solutions (A), commercially available soup with 0.6% NaCl solutions (B), and reborn soup diluted to 0.6% NaCl solutions (C)). Evaluations of saltiness and palatability for each solution were conducted using a visual analog scale in a double-blinded randomized manner. We estimated 24-hour salt excretion using spot urine samples to estimate salt intake and also assessed blood pressure, the awareness of salt intake using a self-description questionnaire score, and other confounding factors including lifestyle factors. Results In all subjects, the average estimated salt intake was 9.0 ± 2.0 g/day, and the rates at which subjects met the established salt intake targets were 15.1% in 73 females without hypertension (<6.5 g/day), 23.5% in 17 males without hypertension (<7.5 g/day), and 0.0% in 13 subjects with hypertension (<6.0 g/day). In both saltiness and palatability, B scored significantly lower than A, but C scored significantly higher than B. Salt intake levels were categorized into tertiles (Q1, lowest; Q3, highest). C scored significantly higher for palatability in the Q1 group than in the Q3 group. Conclusions Most participants exceeded the established targets of salt intake. The high-salt-intake group might be able to feel less palatable. Our results indicate that reborn soup may be effective in reducing salt intake without loss of palatability.
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Affiliation(s)
- Yuko Ohta
- Division of General Internal Medicine Kyushu Dental University, Fukuoka, Japan
| | - Satoko Sakata
- Department of Medicine and Clinical Science Graduate School of Medical Sciences Kyushu University, Fukuoka, Japan
| | - Kazuhiro Ohta
- Internal Medicine and Gastroenterology Ohta Clinic, Fukuoka, Japan
| | | | - Ritsuko Fujisawa
- Division of General Internal Medicine Kyushu Dental University, Fukuoka, Japan
| | - Yuji Komorita
- Division of General Internal Medicine Kyushu Dental University, Fukuoka, Japan
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Cao Z, Zhang T, Tong X. Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method. Sci Rep 2024; 14:13038. [PMID: 38844503 PMCID: PMC11156652 DOI: 10.1038/s41598-024-61667-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Accepted: 05/08/2024] [Indexed: 06/09/2024] Open
Abstract
This study aimed to develop an assessment framework for evaluating the quality of different chicken soup variants. Three types of chicken soup, traditional chicken soup (TCS), concentrated chicken soup (CCS), and blended chicken soup (BCS), were prepared and analyzed for various physicochemical parameters, including gross protein content, crude fat content, pH level, solid content, viscosity, and chromatic aberration value. Sensory evaluation was also conducted to assess overall quality. Correlation analysis helped identify three key evaluation indicators: gross protein content, L* value (lightness), and b* value (chromatic aberration). The weight assigned to gross protein content was the highest using the entropy weight method (EWM). Moreover, the grey correlation degree method was comprehensively applied to evaluate the chicken soup's quality. This analysis identified TCS and CCS as varieties with superior overall quality, showing a positive correlation with sensory evaluation, consistent with the results of nuclear magnetic resonance (NMR) used in this paper. These results provide theoretical support for assessing comprehensive quality and selecting chicken soup varieties.
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Affiliation(s)
- Zhongwen Cao
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, 225000, China.
| | - Tanglei Zhang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, 225000, China
| | - XiKui Tong
- Department of Cooking, Yangzhou Tourism Business Vocational School, Jiangsu Union Technical Institute, Yangzhou, 225000, China
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3
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Crowe-White KM, Baumler M, Gradwell E, Juturu V, White DA, Handu D. Application of Umami Tastants for Sodium Reduction in Food: An Evidence Analysis Center Scoping Review. J Acad Nutr Diet 2023; 123:1606-1620.e8. [PMID: 35940495 DOI: 10.1016/j.jand.2022.08.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 07/22/2022] [Accepted: 08/02/2022] [Indexed: 10/16/2022]
Abstract
BACKGROUND Sodium chloride intake far exceeds the guidelines from health and regulatory agencies. Acknowledging the positive relationship between sodium intake and blood pressure, interest in substances that assist in sodium reduction, while contributing a savory taste such as umami, are highly investigated. OBJECTIVE The objective of this scoping review was to identify and characterize studies investigating umami tastants on sodium reduction in food, with the goal of informing future research. METHODS A literature search was conducted in Ovid MEDLINE, Ovid Embase, Ovid Cochrane Database of Systematic Reviews, EBSCO PsycInfo, PROSPERO, National Institutes of Health RePORTER, ClinicalTrials.gov, and the World Health Organization International Clinical Trials Registry Platform and completed in March 2022 to identify peer-reviewed publications among adults (18 years and older) with interventions focusing on umami tastants to reduce sodium content. RESULTS The literature search identified 52 studies, among which monosodium glutamate was the most studied umami tastant or food. Furthermore, most of the research on umami was represented through cross-sectional sensory studies to determine acceptability of foods with part of the original sodium chloride replaced with umami tastants. Only 1 study investigated the use of an umami tastant on overall daily sodium intake. CONCLUSIONS To assist individuals in adhering to sodium reduction intake goals set forth by regulatory agencies and their guiding policies, these findings indicated that additional research on umami tastants, including systematic reviews and prospective trials, is warranted. In these prospective studies, both intermediate outcomes (ie, dietary pattern changes, daily dietary intake of sodium, and blood pressure) and hard outcomes (ie, incidence of hypertension or stroke, as well as cardiovascular composite outcomes) should be considered.
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Affiliation(s)
| | - Megan Baumler
- Department of Nutrition and Dietetics, St. Catherine University, St. Paul, Minnesota
| | | | - Vijaya Juturu
- Research & Development, LONZA CHI Inc, Morristown, New Jersey
| | | | - Deepa Handu
- Evidence Analysis Center, Academy of Nutrition and Dietetics, Chicago, Illinois.
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Tanaka S, Yoneoka D, Ishizuka A, Adachi M, Hayabuchi H, Nishimura T, Takemi Y, Uneyama H, Nakamura H, Lwin KS, Shibuya K, Nomura S. Modelling of salt intake reduction by incorporation of umami substances into Japanese foods: a cross-sectional study. BMC Public Health 2023; 23:516. [PMID: 36935509 PMCID: PMC10024820 DOI: 10.1186/s12889-023-15322-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 02/25/2023] [Indexed: 03/21/2023] Open
Abstract
BACKGROUND Evidence has demonstrated that excess sodium intake is associated with development of several non-communicable diseases. The main source of sodium is salt. Therefore, reducing salt intake in foods is an important global public health effort to achieve sodium reduction and improve health. This study aimed to model salt intake reduction with 'umami' substances among Japanese adults. The umami substances considered in this study include glutamate or monosodium glutamates (MSG), calcium diglutamate (CDG), inosinate, and guanylate. METHODS A total of 21,805 participants aged 57.8 years on average from the National Health and Nutrition Survey was used in the analysis. First, we employed a multivariable linear regression approach with overall salt intake (g/day) as a dependent variable, adjusting for food items and other covariates to estimate the contribution of salt intake from each food item that was selected through an extensive literature review. Assuming the participants already consume low-sodium products, we considered three scenarios in which salt intake could be reduced with the additional umami substances up to 30%, 60% and 100%. We estimated the total amount of population-level salt reduction for each scenario by age and gender. Under the 100% scenario, the Japan's achievement rates against the national and global salt intake reduction goals were also calculated. RESULTS Without compromising the taste, the 100% or universal incorporation of umami substances into food items reduced the salt intake of Japanese adults by 12.8-22.3% at the population-level average, which is equivalent to 1.27-2.22 g of salt reduction. The universal incorporation of umami substances into food items changed daily mean salt intake of the total population from 9.95 g to 7.73 g: 10.83 g to 8.40 g for men and 9.21 g to 7.17 g for women, respectively. This study suggested that approximately 60% of Japanese adults could achieve the national dietary goal of 8 g/day, while only 7.6% would meet the global recommendation of 5.0 g/day. CONCLUSIONS Our study provides essential information on the potential salt reduction with umami substances. The universal incorporation of umami substances into food items would enable the Japanese to achieve the national dietary goal. However, the reduced salt intake level still falls short of the global dietary recommendation.
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Affiliation(s)
- Shiori Tanaka
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
- Epidemiology and Prevention Group, Institute for Cancer Control, National Cancer Center, Tokyo, Japan
| | - Daisuke Yoneoka
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
- Center for Surveillance, Immunization, and Epidemiologic Research, National Institute of Infectious Diseases, Tokyo, Japan
- Tokyo Foundation for Policy Research, Tokyo, Japan
| | - Aya Ishizuka
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | - Megumi Adachi
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | - Hitomi Hayabuchi
- Graduate School of Health and Environmental Sciences, Fukuoka Women's University, Fukuoka, Japan
| | | | - Yukari Takemi
- Faculty of Nutrition, Kagawa Nutrition University, Saitama, Japan
| | | | | | - Kaung Suu Lwin
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan
| | | | - Shuhei Nomura
- Department of Global Health Policy, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan.
- Epidemiology and Prevention Group, Institute for Cancer Control, National Cancer Center, Tokyo, Japan.
- Tokyo Foundation for Policy Research, Tokyo, Japan.
- Department of Health Policy and Management, School of Medicine, Keio University, 35 Shinanomachi, Shinjuku-ku, Tokyo, 160-8582, Japan.
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Dunteman AN, Lee SY. Characterizing the effect of sodium reduction and monosodium glutamate supplementation on white and multigrain breads. J Food Sci 2023; 88:1128-1143. [PMID: 36660891 DOI: 10.1111/1750-3841.16460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 11/10/2022] [Accepted: 12/23/2022] [Indexed: 01/21/2023]
Abstract
Sodium overconsumption has become a serious health concern resulting in the Food and Drug Administration (FDA) publishing voluntary sodium reduction guidelines for a wide spectrum of packaged and processed foods. Reducing sodium through the removal of salt may decrease the palatability of foods, thus increasing the need for new approaches to prevent such palatability loss. The objective of this research was to characterize white and multigrain breads with either 43% or 60% reduction in sodium and with and without monosodium glutamate (MSG) using descriptive analysis methodology as well as to identify the drivers of liking for white and multigrain breads of varying sodium contents with and without MSG. Significant differences were identified in the attributes of salty taste and aftertaste, savory aftertaste, and chewy and firm textures in white bread and of salty taste and aftertaste, sweet taste, and density in multigrain bread. By regressing consumer test data of these breads onto their principal component analysis biplots, textural attributes and salty taste and aftertaste were identified as primary drivers of liking in white and multigrain breads. Flavor enhancers such as MSG show promise in mitigating palatability loss that occurs when the sodium content of bread is greatly reduced and thus provide a promising solution to produce breads with an improved nutritional profile. Future research on flavor enhancement in other food matrices would be valuable as well as in other bread and carbohydrate-based food categories. PRACTICAL APPLICATION: The findings of our study suggest that texture and a salty taste and aftertaste drive consumer liking of reduced-sodium white and multigrain breads and liking of breads could be improved with the addition of monosodium glutamate. Increasing the acceptance of reduced-sodium food products could help to improve the health of the American population by resulting in a reduced risk of hypertension and subsequently heart attacks and stroke.
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Affiliation(s)
- Aubrey N Dunteman
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Soo-Yeun Lee
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
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Nakamura H, Kawashima T, Yamasaki L, Lwin KS, Eguchi A, Hayabuchi H, Tanoe Y, Tanaka S, Yoneoka D, Ghaznavi C, Uneyama H, Shibuya K, Nomura S. Reducing salt intake with umami: A secondary analysis of data in the UK National Diet and Nutrition Survey. Food Sci Nutr 2023; 11:872-882. [PMID: 36789077 PMCID: PMC9922145 DOI: 10.1002/fsn3.3121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/30/2022] [Accepted: 10/20/2022] [Indexed: 11/15/2022] Open
Abstract
Reducing sodium content in foods is an important public health measure to reduce salt intake and decrease the incidence of noncommunicable diseases, such as cardiovascular disease and chronic kidney disease. This study quantified the amount of salt intake that could potentially be reduced by using umami substances, including glutamate, inosinate, and guanylate, without compromising taste, for adults in the United Kingdom (UK). We used data comprised of 1834 adults aged 20 years and over from the National Diet and Nutrition Survey (NDNS RP) 2016/2017-2018/2019. Four hypothetical scenarios in which the market share of low-sodium foods accounts for 0%, 30%, 60%, or 90% of consumed products were considered in the analyses. Per capita daily salt intake corresponding to the NDNS RP food groups was calculated for each scenario, and the salt intake was aggregated by gender and age groups. Replacing salt with umami substances could help UK adults reduce daily salt intake by 9.09%-18.59% (9.21%-18.43% for women; 8.83%-19.43% for men), which is equivalent to 0.45-0.92 g/day of salt reduction (0.41-0.82 g/day for women; 0.50-1.10 g/day for men). The use of umami substances may serve as one method for the UK government to encourage salt intake reduction, particularly in the context of food product reformulation, as 80% of salt consumed in the country comes from processed foods. Empirical studies with sensory evaluation should be conducted to confirm consumer tolerance. The food industry should also be engaged in conversations regarding the addition of umami to food products in the United Kingdom.
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Affiliation(s)
| | - Takayuki Kawashima
- Department of Mathematical and Computing ScienceTokyo Institute of TechnologyTokyoJapan
| | - Lisa Yamasaki
- Department of Global Health Policy, Graduate School of MedicineThe University of TokyoTokyoJapan
- School of MedicineNagasaki UniversityNagasakiJapan
| | - Kaung Suu Lwin
- Department of Global Health Policy, Graduate School of MedicineThe University of TokyoTokyoJapan
| | - Akifumi Eguchi
- Centre for Preventive Medical SciencesChiba UniversityChibaJapan
| | - Hitomi Hayabuchi
- Graduate School of Health and Environmental SciencesFukuoka Women's UniversityFukuokaJapan
| | - Yuta Tanoe
- Institute for Business and FinanceWaseda UniversityTokyoJapan
| | - Shiori Tanaka
- Division of PreventionNational Cancer Center Institute for Cancer ControlTokyoJapan
| | - Daisuke Yoneoka
- Tokyo Foundation for Policy ResearchTokyoJapan
- Department of Global Health Policy, Graduate School of MedicineThe University of TokyoTokyoJapan
- Infectious Disease Surveillance Center at the National Institute of Infectious DiseasesTokyoJapan
| | - Cyrus Ghaznavi
- Department of Health Policy and Management, School of MedicineKeio UniversityTokyoJapan
- Medical Education ProgramWashington University School of Medicine in St. LouisSt. LouisMissouriUSA
| | | | | | - Shuhei Nomura
- Tokyo Foundation for Policy ResearchTokyoJapan
- Department of Global Health Policy, Graduate School of MedicineThe University of TokyoTokyoJapan
- Division of PreventionNational Cancer Center Institute for Cancer ControlTokyoJapan
- Department of Health Policy and Management, School of MedicineKeio UniversityTokyoJapan
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7
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Dunteman AN, Lee SY. Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking. J Food Sci 2023; 88:417-429. [PMID: 36469023 PMCID: PMC10107793 DOI: 10.1111/1750-3841.16395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/13/2022] [Accepted: 11/01/2022] [Indexed: 12/12/2022]
Abstract
Chronic consumption of sodium in quantities exceeding recommendations has led to sodium being designated as a nutrient of health concern for overconsumption. As a result of the prevalence of sodium overconsumption, the Food and Drug Administration (FDA) released voluntary sodium reduction goals for a wide variety of products on both short- and long-term timespans. As food palatability may decrease when sodium is reduced, flavor enhancers such as monosodium glutamate (MSG) may provide a promising solution to mitigate such palatability loss. The objective of this research was to investigate consumer acceptance of white and multigrain breads with either a 43% or 60% reduction in sodium content and with and without MSG as well as to investigate the influence of information on consumer acceptance of these breads under blind, informed, and informed with education conditions. Seventy-eight frequent bread consumers participated in the evaluations. A significant difference was evidenced across breads with different levels of sodium content and MSG status, although no difference was seen across the different evaluation conditions. Consumer segmentation found multiple consumer clusters showing different liking patterns of the bread treatments for both white and multigrain breads. Breads with sodium content set at the FDA's long-term goal with and without MSG were liked no differently in nearly all attributes evaluated than the full-sodium bread demonstrating the feasibility of producing acceptable reduced-sodium breads. Future research characterizing the predominant sensory attributes of full-sodium and reduced-sodium breads with and without MSG would be valuable for identifying the drivers of liking in such products. Practical Application: The findings of our study suggest that consumer liking of reduced sodium white and multigrain breads could be improved with the addition of monosodium glutamate. Increasing the acceptance of reduced sodium food products could help to reduce the risk of hypertension and subsequently heart attacks and stroke for the American population.
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Affiliation(s)
- Aubrey N Dunteman
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
| | - Soo-Yeun Lee
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign, Illinois, USA
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8
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The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions. Food Res Int 2022; 157:111287. [DOI: 10.1016/j.foodres.2022.111287] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 03/29/2022] [Accepted: 04/21/2022] [Indexed: 01/11/2023]
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9
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Archer NS, Cochet-Broch M, Mihnea M, Garrido-Bañuelos G, Lopez-Sanchez P, Lundin L, Frank D. Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa. Front Nutr 2022; 9:746018. [PMID: 35187028 PMCID: PMC8847432 DOI: 10.3389/fnut.2022.746018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 01/10/2022] [Indexed: 12/13/2022] Open
Abstract
Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD.
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Affiliation(s)
- Nicholas S. Archer
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
- *Correspondence: Nicholas S. Archer
| | - Maeva Cochet-Broch
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
| | - Mihaela Mihnea
- RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden
| | | | | | - Leif Lundin
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Melbourne, VIC, Australia
| | - Damian Frank
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
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10
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Bi J, Lin Z, Li Y, Chen F, Liu S, Li C. Effects of different cooking methods on volatile flavor compounds of chicken breast. J Food Biochem 2021; 45:e13770. [PMID: 34254338 DOI: 10.1111/jfbc.13770] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 03/26/2021] [Accepted: 04/26/2021] [Indexed: 11/27/2022]
Abstract
Chicken is one of the highest selling meats worldwide. Different cooking methods produce various flavor compounds in cooked chicken, which affect consumers' food choices. In this study, the volatile flavor components of Gushi chicken breast after stewing and air frying were detected using gas chromatography-ion mobility chromatography (GC-IMS) and principal component analysis (PCA), and the relative odor activity value (ROAV) was determined using PCA. A total of 43 volatile substances were identified. 3-(methylthio)propionaldehyde-M and benzene acetaldehyde can be used as characteristic flavor markers in the air-fried chicken breast.ethyl acetate, (E)-2-octenal-D, and 2-ethyl-1-hexanol-D can be used as characteristic flavor markers in the stewed chicken breast. Because these five substances have the most obvious contrast in the fingerprint. The following part describes the specific substances that have mainly contributed to the flavor system in the volatile system obtained by different cooking methods. Finally, the main flavor compounds of the stewed chicken breast were 3-methylbutanal-D, octanal-D, (E)-2-nonenal, and other 11 types of compounds (ROAV ≥1). Nine types of compounds (ROAV ≥1), including 3-methylbutanal-D, (E)-2-nonenal-M octanal-M, and hexanal-M, were the main compounds to characterize the air-fried chicken breast. PRACTICAL APPLICATIONS: GC-IMS technology combined with the principal component analysis of ROAV can be used to rapidly identify the main flavor substances and the flavor substances having an important role in modifying the overall taste of the sample. It plays a considerably important role in the aroma recombination of substances and can play a role in food processing.
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Affiliation(s)
- Jicai Bi
- Post-doctoral Research Base & School of Food Science, Henan Institute of Science and Technology, Xinxiang, P.R. China
- College of Food Science and Engineering, Hainan University, Haikou, P.R. China
- Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, P.R. China
| | - Zeyuan Lin
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
| | - Yang Li
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
| | - Fusheng Chen
- Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou, P.R. China
| | - Sixin Liu
- College of Food Science and Engineering, Hainan University, Haikou, P.R. China
| | - Congfa Li
- College of Food Science and Engineering, Hainan University, Haikou, P.R. China
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11
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Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference. Nutrients 2021; 13:nu13020577. [PMID: 33572364 PMCID: PMC7916089 DOI: 10.3390/nu13020577] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 02/04/2021] [Accepted: 02/05/2021] [Indexed: 02/06/2023] Open
Abstract
Using umami can help reduce excessive salt intake, which contributes to cardiovascular disease. Differences in salt-exposed environment at birth and preference for the salty taste might affect the sense of taste. Focusing on these two differences, we investigated the effect of monosodium L-glutamate (MSG) on the saltiness and palatability of low-salt solutions. Japanese participants (64 men, 497 women, aged 19–86 years) tasted 0.3%, 0.6%, and 0.9% NaCl solutions with or without 0.3% MSG to evaluate saltiness and palatability. They were also asked about their birthplace, personal salty preference, and family salty preference. Adding MSG enhanced saltiness, especially in the 0.3% NaCl solution, while the effect was attenuated in the 0.6% and 0.9% NaCl solutions. Palatability was rated higher with MSG than without MSG for each NaCl solution, with a peak value for the 0.3% NaCl solution with MSG. There was no difference in the effect of umami ingredients on palatability between the average salt intake by the regional block at birth and salty preference (all p > 0.05). Thus, adding an appropriate amount of umami ingredients can facilitate salt reduction in diet while maintaining palatability regardless of the salt-exposed environment in early childhood or salty preference.
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12
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Xiao Z, Zhang W, Yang H, Yan Z, Ge C, Liao G, Su H. 1H NMR-based water-soluble lower molecule characterization and fatty acid composition of Chinese native chickens and commercial broiler. Food Res Int 2020; 140:110008. [PMID: 33648240 DOI: 10.1016/j.foodres.2020.110008] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/02/2020] [Accepted: 12/09/2020] [Indexed: 01/16/2023]
Abstract
The aim of this study was to compare the water-soluble low molecular weight (WLMW) compounds and fatty acids (FAs) in raw meat and chicken soup between the two Chinese native chickens (Wuding chicken and Yanjin silky fowl chicken) and one typical commercial broiler (Cobb chicken). The WLMW compounds of chicken meat was studied using 1H nuclear magnetic resonance spectroscopy (1H NMR) and the FAs were identified and quantified using gas chromatography-mass spectrometry (GC-MS). Compared with typical commercial broiler, the main flavor substances (WLMW compounds and FAs) content were significantly higher in the breast and leg meat of the two Chinese native chickens (P < 0.05). Instead, the content of main flavor compounds was significantly higher in chicken soup of typical commercial broiler (P < 0.05). These results contribute to a further understanding the distinction of the flavor compounds between the typical commercial broiler and Chinese native chickens, which could be used to help assess the meat quality of different local broilers.
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Affiliation(s)
- Zhichao Xiao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Wangang Zhang
- Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Hongtao Yang
- Yunnan Poultry Breeding and Breeding Promotion Center, Kunming 650000, China
| | - Ziyu Yan
- Jilin Agricultural University, 130118, China
| | - Changrong Ge
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guozhou Liao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
| | - Huawei Su
- Yunnan Vocational and Technical College of Agriculture, Kunming 650000, China.
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13
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Zhang QB, Zhao L, Gao HY, Zhang LL, Wang HY, Zhong K, Shi BL, Liu LY, Xie R. The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution. Food Res Int 2020; 136:109581. [DOI: 10.1016/j.foodres.2020.109581] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 07/20/2020] [Accepted: 07/20/2020] [Indexed: 10/23/2022]
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14
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Quantitative verification of the effect of using an umami substance (L-glutamate) to reduce salt intake. Hypertens Res 2020; 43:579-581. [DOI: 10.1038/s41440-020-0399-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/24/2019] [Accepted: 12/25/2019] [Indexed: 01/01/2023]
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15
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Hayabuchi H, Morita R, Ohta M, Nanri A, Matsumoto H, Fujitani S, Yoshida S, Ito S, Sakima A, Takase H, Kusaka M, Tsuchihashi T. Validation of preferred salt concentration in soup based on a randomized blinded experiment in multiple regions in Japan-influence of umami (L-glutamate) on saltiness and palatability of low-salt solutions. Hypertens Res 2020; 43:525-533. [PMID: 31996813 PMCID: PMC8075858 DOI: 10.1038/s41440-020-0397-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 12/08/2019] [Accepted: 12/22/2019] [Indexed: 12/12/2022]
Abstract
Sodium reduction is an important public health goal. Individual and population approaches are necessary for reducing the sodium content of processed foods and meals. The aim of the present study is to affirm the effect of monosodium l-glutamate (MSG), an umami substance, on the saltiness or palatability of low-salt solutions and to explore the preferred salt concentration in soup. Five hundred and eighty-four healthy participants from nineteen regions in Japan tasted 0.3, 0.6, and 0.9% NaCl solutions with or without 0.3% MSG. Evaluations of saltiness and palatability for each solution were conducted using a visual analog scale in a double-blinded randomized manner. Saltiness gradually increased depending on the concentration of NaCl. The saltiness of the 0.3% NaCl solution with MSG was rated significantly higher than that without MSG. The palatability ratings were higher for the solutions with MSG than for those without MSG for all NaCl concentrations. In particular, the palatability rating of the 0.3% NaCl solution with MSG was twice as high as that without MSG and was significantly higher than that of the other five test solutions. Furthermore, these results were observed to be approximately the same, irrespective of sex, age, region, etc. Salt reduction is believed to result in a loss of palatability. However, our results suggest that umami can compensate for the loss of palatability caused by salt reduction and that the addition of an appropriate amount of an umami substance can facilitate salt reduction from 0.9 to 0.3% without sacrificing palatability.
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Affiliation(s)
- Hitomi Hayabuchi
- Department of Food Science and Nutrition, Faculty of Human Life and Environment, Nara Women's University, Nara, Japan.
| | - Rieko Morita
- Graduate School of Health and Environmental Sciences, Fukuoka Women's University, Fukuoka, Japan
| | - Masanori Ohta
- Graduate School of Health and Environmental Sciences, Fukuoka Women's University, Fukuoka, Japan
| | - Akiko Nanri
- Graduate School of Health and Environmental Sciences, Fukuoka Women's University, Fukuoka, Japan
| | - Hideki Matsumoto
- Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc, Kawasaki, Japan
| | - Shoji Fujitani
- Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc, Kawasaki, Japan
| | - Shintaro Yoshida
- Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc, Kawasaki, Japan
| | - Sadayoshi Ito
- Division of Nephrology, Endocrinology and Hypertension, Tohoku University Graduate Medicine, Sendai, Japan.,Department of Medicine, Katta General Hospital, Miyagi, Japan
| | - Atsushi Sakima
- Health Administration Center, University of the Ryukyus, Okinawa, Japan
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16
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Wallace TC, Cowan AE, Bailey RL. Current Sodium Intakes in the United States and the Modelling of Glutamate's Incorporation into Select Savory Products. Nutrients 2019; 11:nu11112691. [PMID: 31703311 PMCID: PMC6893472 DOI: 10.3390/nu11112691] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 10/18/2019] [Accepted: 11/02/2019] [Indexed: 11/16/2022] Open
Abstract
Most Americans have dietary sodium intakes that far exceed recommendations. Given the association of high sodium with hypertension, strategies to reduce sodium intakes are an important public health target. Glutamates, such as monosodium glutamate, represent a potential strategy to reduce overall intakes while preserving product palatability; therefore, this project aimed to model sodium replacement with glutamates. The National Cancer Institute method was used to estimate current sodium intakes, and intakes resulting from glutamate substitution (25%–45%) in a limited set of food groups for which substitution is possible. Data sets for individuals aged ≥1 year enrolled in the U.S. National Health and Nutrition Examination Survey 2013–2016 (n = 16,183) were used in the analyses. Glutamate substitution in accordance with the U.S. Department of Agriculture’s food codes was modeled by conservatively altering estimates of sodium intake reductions derived from the published, peer-reviewed literature. The addition of glutamates to certain food categories has the potential to reduce the population’s sodium intake by approximately 3% overall and by 7%–8% among consumers of ≥1 product category in which glutamates were substituted for sodium chloride. Although using glutamates to substitute the amount of sodium among certain food groups may show modest effects on intakes across the population, it is likely to have a more substantial effect on individuals who consume specific products.
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Affiliation(s)
- Taylor C. Wallace
- Department of Nutrition and Food Studies, George Mason University, Fairfax, VA 22030, USA;
- Think Healthy Group, Inc., Washington, DC 20036, USA
| | - Alexandra E. Cowan
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA;
| | - Regan L. Bailey
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA;
- Correspondence: ; Tel.: +1-765-494-0674
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17
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Feng X, Jo C, Nam KC, Ahn DU. Impact of electron-beam irradiation on the quality characteristics of raw ground beef. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots. Food Res Int 2018; 109:72-81. [DOI: 10.1016/j.foodres.2018.04.036] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 04/13/2018] [Accepted: 04/15/2018] [Indexed: 11/17/2022]
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19
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The Role of the Japanese Traditional Diet in Healthy and Sustainable Dietary Patterns around the World. Nutrients 2018; 10:nu10020173. [PMID: 29401650 PMCID: PMC5852749 DOI: 10.3390/nu10020173] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/29/2018] [Accepted: 01/31/2018] [Indexed: 11/17/2022] Open
Abstract
As incomes steadily increase globally, traditional diets have been displaced by diets that are usually animal-based with a high content of “empty calories” or refined sugars, refined fats, and alcohol. Dietary transition coupled with the expansion of urbanization and lower physical activity have been linked to the global growth in the prevalence of obesity, overweight and life style-related non-communicable diseases. The challenge is in how to reverse the trend of high consumption of less healthy food by more healthful and more environmentally sustainable diets. The increasing recognition that each individual has specific needs depending on age, metabolic condition, and genetic profile adds complexity to general nutritional considerations. If we were to promote the consumption of low-energy and low salt but nutritious diets, taste becomes a relevant food quality. The Japanese traditional diet (Washoku), which is characterized by high consumption of fish and soybean products and low consumption of animal fat and meat, relies on the effective use of umami taste to enhance palatability. There may be a link between Washoku and the longevity of the people in Japan. Thus Washoku and umami may be valuable tools to support healthy eating.
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20
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Allison A, Fouladkhah A. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products. Foods 2018; 7:E16. [PMID: 29389843 PMCID: PMC5848120 DOI: 10.3390/foods7020016] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 01/23/2018] [Accepted: 01/26/2018] [Indexed: 11/19/2022] Open
Abstract
Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety.
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Affiliation(s)
- Abimbola Allison
- Public Health Microbiology Laboratory, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, TN 37209, USA.
| | - Aliyar Fouladkhah
- Public Health Microbiology Laboratory, College of Agriculture, Human and Natural Sciences, Tennessee State University, Nashville, TN 37209, USA.
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21
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Hoppu U, Hopia A, Pohjanheimo T, Rotola-Pukkila M, Mäkinen S, Pihlanto A, Sandell M. Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food. Foods 2017; 6:E103. [PMID: 29186893 PMCID: PMC5742771 DOI: 10.3390/foods6120103] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 11/22/2017] [Accepted: 11/23/2017] [Indexed: 12/14/2022] Open
Abstract
Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt reduction, mineral salts and flavor enhancers/modifiers (e.g., umami compounds) are common options for salt reduction. In addition, the modification of food texture and odor-taste interactions may contribute to enhanced salty taste perception. Maintaining consumer acceptance of the products is a challenge, and recent examples of the consumer perception of salt-reduced foods are presented.
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Affiliation(s)
- Ulla Hoppu
- Functional Foods Forum, University of Turku, 20014 Turku, Finland.
| | - Anu Hopia
- Functional Foods Forum, University of Turku, 20014 Turku, Finland.
| | | | | | - Sari Mäkinen
- Natural Resources Institute Finland (LUKE), 31600 Jokioinen, Finland.
| | - Anne Pihlanto
- Natural Resources Institute Finland (LUKE), 31600 Jokioinen, Finland.
| | - Mari Sandell
- Functional Foods Forum, University of Turku, 20014 Turku, Finland.
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22
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Jaenke R, Barzi F, McMahon E, Webster J, Brimblecombe J. Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods. Crit Rev Food Sci Nutr 2017; 57:3357-3372. [DOI: 10.1080/10408398.2015.1118009] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Rachael Jaenke
- Wellbeing and Preventable Chronic Disease Division, Menzies School of Health Research, Darwin, Northern Territory, Australia
- Centre for Population Health, Division of Health Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Federica Barzi
- Wellbeing and Preventable Chronic Disease Division, Menzies School of Health Research, Darwin, Northern Territory, Australia
- Centre for Population Health, Division of Health Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Emma McMahon
- Wellbeing and Preventable Chronic Disease Division, Menzies School of Health Research, Darwin, Northern Territory, Australia
- Centre for Population Health, Division of Health Sciences, University of South Australia, Adelaide, South Australia, Australia
| | - Jacqui Webster
- The George Institute for Global Health, University of Sydney, Sydney, New South Wales, Australia
| | - Julie Brimblecombe
- The George Institute for Global Health, University of Sydney, Sydney, New South Wales, Australia
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23
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Jinap S, Hajeb P, Karim R, Norliana S, Yibadatihan S, Abdul-Kadir R. Reduction of sodium content in spicy soups using monosodium glutamate. Food Nutr Res 2016; 60:30463. [PMID: 27356909 PMCID: PMC4926097 DOI: 10.3402/fnr.v60.30463] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2015] [Revised: 04/18/2016] [Accepted: 04/18/2016] [Indexed: 01/19/2023] Open
Abstract
Background Excessive dietary sodium intake causes several diseases, such as hypertension, cardiovascular and renal disease, etc. Hence, reducing sodium intake has been highly recommended. In this study the effect of monosodium glutamate (MSG), as an umami substance, on saltiness and sodium reduction was investigated. Methods and Results The trained panellists were presented with basic spicy soups (curry chicken and chili chicken) containing different amounts of sodium chloride (NaCl) (0–1.2%) and MSG (0–1.2%). They tasted the optimum concentrations of NaCl and MSG for the two spicy soups and the overall acceptability were 0.8% and 0.7%, respectively. There was no significant effect of spiciness level on the saltiness and umami taste of both soups. The optimum levels of combined NaCl and MSG for overall acceptance in the chili and curry soups were 0.3% and 0.7%, respectively. The results showed that with the addition of MSG, it is possible to reduce sodium intake without changing the overall acceptability of the spicy soup. A 32.5% reduction in sodium level is made feasible by adding 0.7% MSG to the spicy soups. Conclusions This study suggests that low-sodium soups can be developed by the addition of appropriate amounts of MSG, while maintaining the acceptability of the spicy soups. It was also proven that it is feasible to reduce sodium intake by replacing NaCl with MSG.
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Affiliation(s)
- Selamat Jinap
- Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia.,Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Malaysia; ;
| | - Parvaneh Hajeb
- Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia.,National Food Institute, Technical University of Denmark, Mørkhøj Bygade, Søborg, Denmark
| | - Roslina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Sarian Norliana
- Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Simayi Yibadatihan
- Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia.,Institute of Tropical Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
| | - Razak Abdul-Kadir
- Department of Food Service, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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24
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Israr T, Rakha A, Sohail M, Rashid S, Shehzad A. Salt reduction in baked products: Strategies and constraints. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.03.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Leong J, Kasamatsu C, Ong E, Hoi JT, Loong MN. A study on sensory properties of sodium reduction and replacement in Asian food using difference-from - control test. Food Sci Nutr 2015; 4:469-78. [PMID: 27247776 PMCID: PMC4867766 DOI: 10.1002/fsn3.308] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2015] [Revised: 09/21/2015] [Accepted: 09/28/2015] [Indexed: 11/17/2022] Open
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.
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Affiliation(s)
- Jasmine Leong
- Singapore Polytechnic Food Innovation and Resource Centre 500, Dover Road 139651 Singapore Singapore
| | | | - Evelyn Ong
- Singapore Polytechnic Food Innovation and Resource Centre 500, Dover Road 139651 Singapore Singapore
| | - Jia Tse Hoi
- Singapore Polytechnic Food Innovation and Resource Centre 500, Dover Road 139651 Singapore Singapore
| | - Mann Na Loong
- Singapore Polytechnic Food Innovation and Resource Centre 500, Dover Road 139651 Singapore Singapore
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26
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Monosodium L-glutamate in soup reduces subsequent energy intake from high-fat savoury food in overweight and obese women. Br J Nutr 2015; 115:176-84. [PMID: 26455957 DOI: 10.1017/s0007114515004031] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The umami seasoning, monosodium L-glutamate (MSG), has been shown to increase satiety in normal body weight adults, although the results have not been consistent. The satiety effect of MSG in overweight and obese adults has not been examined yet. The objective of the present study was to investigate the effect of MSG in a vegetable soup on subsequent energy intakes as well as food selection in overweight and obese adult women without eating disorders. A total of sixty-eight overweight and obese women (BMI range: 25·0-39·9 kg/m²), otherwise healthy, were recruited to our study. A fixed portion (200 ml) of control vegetable soup or the same soup with added MSG (0·5 g/100 ml) was provided 10 min before an ad libitum lunch and an ad libitum snack in the mid-afternoon. The control soup had equivalent amount of Na to the soup with added MSG. Energy intakes at the ad libitum lunch and ad libitum snack time after the soup preload were assessed using a randomised, double-blind, two-way cross-over design. The soup with MSG in comparison with the control soup resulted in significantly lower consumption of energy at lunch. The addition of MSG in the soup also reduced energy intake from high-fat savoury foods. The soup with MSG showed lower but no significant difference in energy intake at mid-afternoon. The addition of umami seasoning MSG in a vegetable soup may decrease subsequent energy intake in overweight and obese women who do not have eating disorders.
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27
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Kawano R, Ishida M, Kimura E, Matsumoto H, Arai H. Pilot intervention study of a low-salt diet with monomagnesium di-L-glutamate as an umami seasoning in psychiatric inpatients. Psychogeriatrics 2015; 15:38-42. [PMID: 25516443 DOI: 10.1111/psyg.12086] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 09/04/2014] [Accepted: 09/11/2014] [Indexed: 11/30/2022]
Abstract
BACKGROUND Schizophrenia patients have an elevated prevalence of stroke and cardiovascular risk factors, such as elevated body mass index, hypertension, and hyperlipidaemia. This pilot study investigated the influence of a low-sodium diet using umami seasoning on food intake and clinical parameters in schizophrenia patients. METHODS A single-blind crossover intervention study was conducted in 15 clinical schizophrenia patients given a low-sodium diet with or without umami seasoning, monomagnesium di-L-glutamate, for 2 weeks. After the initial 2-week intervention, there was a 2-week washout period, and then the interventions were switched. Daily body weight, body mass index, abdominal circumference, blood pressure, and nutrient intake for each subject were determined. RESULTS The results showed that subjects given monomagnesium di-L-glutamate had an approximately 25.9% reduction in dietary sodium. Furthermore, daily energy intake did not decrease, and no significant changes in body weight, body mass index, abdominal circumference, blood pressure, and nutrient intake were observed. CONCLUSIONS The use of umami seasonings, such as monomagnesium di-L-glutamate, might be an effective long-term strategy for psychiatric patients requiring restricted sodium intake.
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Affiliation(s)
- Rumiko Kawano
- Juntendo University Koshigaya Hospital, Koshigaya, Japan; Department of Psychiatry and Behavioral Neuroscience, Juntendo University Graduate School of Medicine, Tokyo, Japan
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28
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Imada T, Hao SS, Torii K, Kimura E. Supplementing chicken broth with monosodium glutamate reduces energy intake from high fat and sweet snacks in middle-aged healthy women. Appetite 2014; 79:158-65. [DOI: 10.1016/j.appet.2014.04.011] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2013] [Revised: 04/07/2014] [Accepted: 04/14/2014] [Indexed: 11/16/2022]
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29
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Martínez-Ruiz NR, López-Díaz JA, Wall-Medrano A, Jiménez-Castro JA, Angulo O. Oral fat perception is related with body mass index, preference and consumption of high-fat foods. Physiol Behav 2014; 129:36-42. [PMID: 24534166 DOI: 10.1016/j.physbeh.2014.02.010] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2013] [Revised: 10/31/2013] [Accepted: 02/04/2014] [Indexed: 10/25/2022]
Abstract
Oral sensory perception may play an important role in food preferences, driving food intake and energy balance. Fat perceived in oral cavity has been associated with satiety and homeostatic signals. The purpose of this study was to test the hypothesis that fat oral-intensity perception may be associated with BMI, food preferences and consumption of fat-rich foods. The ability to perceive linoleic acid at different concentrations by intensity scaling was measured in young adults (n=121), characterized by anthropometric measurements such as body mass index (BMI), waist circumference (WC) and total body fat (TBF) percentage. Additionally, dietary habits were recorded online during 35days using a questionnaire designed according to the 24-hour recall and the food diary methods. Finally, food preferences were evaluated online using a nine-point hedonic scale. Taste sensitivity (intensity scaling with suprathreshold concentrations) was estimated with different linoleic acid concentrations using a linear scale of 150mm labeled at the ends. Four groups were established after the ratings for oral-intensity perception of linoleic acid: quartile high ratings (QH), quartile medium-high ratings (QMH), quartile medium-low ratings (QML) and quartile low ratings (QL). Participants with high-intensity ratings for linoleic acid (QH) had lower BMI (p=0.04) and waist circumference (WC) (p=0.03) values than participants in the QL group. High-fat foods (foods with more than 20% of energy from lipids such as fast foods and Mexican street foods) were less preferred by participants with high-intensity ratings for linoleic acid (QH) than by participants with medium- (QMH, QML) and low-(QL) intensity ratings (p<0.01). Also, participants with high-intensity ratings for linoleic acid (QH) presented lower consumption of high-fat foods like fast foods (p=0.04) and Mexican street foods (p=0.03) than subjects with medium- (QMH, QML) and low-(QL) intensity ratings. Overall, these data suggest that the participant's intensity ratings for oral perception of linoleic acid were inversely correlated with BMI, WC, preference and consumption of high-fat foods such as fast foods and Mexican street foods, and it may serve as a predisposing factor for fat consumption in humans.
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Affiliation(s)
- Nina R Martínez-Ruiz
- Sensory Evaluation Laboratory, UNIDA, Instituto Tecnológico de Veracruz, Miguel Ángel de Quevedo 2779, Col. Formando Hogar, C.P. 97897, H. Veracruz, Veracruz, Mexico
| | - José A López-Díaz
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, Col. Pronaf, C.P. 32300, Ciudad Juárez, Chihuahua, Mexico
| | - Abraham Wall-Medrano
- Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, Col. Pronaf, C.P. 32300, Ciudad Juárez, Chihuahua, Mexico
| | - Jorge A Jiménez-Castro
- Statistics Area, Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada kilómetro 1, Zootecnia, C.P. 31415, Chihuahua, Chihuahua, Mexico
| | - Ofelia Angulo
- Sensory Evaluation Laboratory, UNIDA, Instituto Tecnológico de Veracruz, Miguel Ángel de Quevedo 2779, Col. Formando Hogar, C.P. 97897, H. Veracruz, Veracruz, Mexico.
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30
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Zandonadi RP, Botelho RBA, Ginani VC, Akutsu RDCCA, de Oliveira Savio KE, Araújo WMC. Sodium and health: New proposal of distribution for major meals. Health (London) 2014. [DOI: 10.4236/health.2014.63029] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Masic U, Yeomans MR. Does monosodium glutamate interact with macronutrient composition to influence subsequent appetite? Physiol Behav 2013; 116-117:23-9. [DOI: 10.1016/j.physbeh.2013.03.017] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2012] [Revised: 01/23/2013] [Accepted: 03/14/2013] [Indexed: 10/27/2022]
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Busch J, Yong F, Goh S. Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.08.005] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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