Are foods naturally rich in glutamic acid an alternative to sodium reduction?

Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their se...

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Bibliographic Details
Published in:Ciência e tecnologia de alimentos 2020-06, Vol.40 (suppl 1), p.190-196
Main Authors: SANTOS, Fernanda Ferreira dos, DANTAS, Natalie Marinho, SIMONI, Natália Koren, PONTES, Laura Stonoga, PINTO-e-SILVA, Maria Elisabeth Machado
Format: Article
Language:Portuguese
Subjects:
FOOD SCIENCE & TECHNOLOGY
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Summary:Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich ingredients in recipes was done. Recipes were developed, aiming good sensory acceptance; their salt content was estimated by using TACO and USDA’s food composition table. They were later submitted to sensory analysis, in which was applied 9-point hedonic scale (global acceptance and flavor), and linear scale of 10 cm (salt intensity). Data was analyzed by ANOVA and Tukey Test (p < 0.05) with software FIZZ Biosystemes. Herbs pie samples with parmesan cheese had better acceptance and salt intensity was perceived as moderate. Bruschetta samples, with tomatoes, were well accepted regardless the presence of refined salt or herbs; and had a harmonious salt intensity perception. Salt intensity was considered adequate on chicken stroganoff samples while champignon mushrooms provided better global acceptance. All samples had 50-60% less salt than traditional recipes. Ingredients naturally rich in glutamic acid (parmesan cheese, tomatoes and mushrooms) are good for strategies of sodium content reduction in culinary preparations, without reduce sensorial acceptance.
ISSN:1678-457X
DOI:10.1590/fst.08819