Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Combined Use of Sun-dried Salt and Monosodium Glutamate on Sodium Concentration in Vegetable Rice Porridge and Bean-sprout Soup

채소죽과 콩나물국의 천일염과 MSG 사용에 따른 나트륨 함량 변화

  • Sung, Dongeun (Department of Food Sicence & Technology, Ewha Womans University) ;
  • Park, Jae Young (Department of Nutrition Sciences & Food Management, Ewha Womans University) ;
  • Han, Jiseok (ASANA (Amino acid Seasoning Alliance of Northeast Asia)) ;
  • Park, Yooyoung (ASANA (Amino acid Seasoning Alliance of Northeast Asia)) ;
  • Cho, Mi Sook (Department of Nutrition Sciences & Food Management, Ewha Womans University) ;
  • Oh, Sangsuk (Department of Food Sicence & Technology, Ewha Womans University)
  • Received : 2016.12.26
  • Accepted : 2017.02.21
  • Published : 2017.02.28
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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.

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References

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