Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conducted to evaluate the overall liking (OL) of the sam...

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Detalles Bibliográficos
Autores principales: Chung, Yehji, Yu, Daeung, Kwak, Han Sub, Park, Sung-Soo, Shin, Eui-Cheol, Lee, Youngseung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407611/
https://www.ncbi.nlm.nih.gov/pubmed/36010511
http://dx.doi.org/10.3390/foods11162512

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407611/
https://www.ncbi.nlm.nih.gov/pubmed/36010511
http://dx.doi.org/10.3390/foods11162512

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