Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks
2020
Panzarini, Aline Catharina | Menis‐Henrique, Michele Eliza Cortazzo | Conti‐Silva, Ana Carolina
The effects of salt and monosodium glutamate on the sensory characteristics of cheese‐flavored corn grits expanded snacks, looking to reduce the sodium content of these products, were studied. An increase in the percentage of salt increased the ideal of the intensity of salty taste, the degree of liking of salty taste, and the degree of liking of flavor, while an increase in the monosodium glutamate percentage increased only the first two previous sensory responses. No interactions were observed between salt and monosodium glutamate considering results from Response Surface Methodology. From the experimental design, four samples were selected and submitted to the Temporal Dominance of Sensations analysis. In general, the snacks presented umami taste as a dominant attribute. Among the snacks studied, that with 1.2% salt and 0.6% monosodium glutamate stands out, since this was sensorially accepted, presented umami taste as its dominant attribute, and still had estimated sodium content below the average for commercial snacks. PRACTICAL APPLICATIONS: Nowadays there are efforts for reducing the salt consumption in reason to relations of such ingredient with some non‐communicable chronic diseases. However, the reduction of salt content in food is not a simple task because sodium compounds play an important role in the flavor of foods. Therefore, studying how some compounds rich in sodium, such as salt and monosodium glutamate, influence the sensory characteristics of products, in this case, of expanded snacks of cheese‐flavored corn grits, is relevant for providing alternatives for reducing the sodium content on products, reduction that must be gradual so as not to negatively affect consumer acceptance.
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