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 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.

摘要：慢性非传染性疾病（Chronic Non-Communicable Diseases, NCDs）的患病率持续攀升，因此研发感官接受度良好的低钠食品替代品具有重要意义。本研究旨在开发添加富谷氨酸成分的低钠烹饪制品，并评估其感官接受度。研究首先针对富谷氨酸成分在食谱中的应用开展调研，随后开发了旨在获得优良感官接受度的食谱，并通过TACO与美国农业部（USDA）食品成分表估算其食盐含量。后续对这些样品开展感官评价：采用9点喜好量表（9-point hedonic scale）评估整体接受度与风味，采用10cm线性量表评估咸味强度。采用FIZZ Biosystemes软件，通过方差分析（ANOVA）与Tukey检验（p<0.05）对数据进行统计分析。结果表明：添加帕玛森芝士的香草派样品接受度更佳，其咸味强度被评定为适中；以番茄为原料的意式烤面包（bruschetta）样品，无论是否添加精制盐或香草，均获得了良好的接受度，且咸味强度感知协调均衡；鸡肉斯特罗加诺夫样品的咸味强度被认为适宜，而添加双孢蘑菇的该样品整体接受度更优。所有样品的食盐含量较传统食谱降低了50%~60%。天然富含谷氨酸的食材（帕玛森芝士、番茄与双孢蘑菇）可有效应用于烹饪制品的减钠策略，且不会降低其感官接受度。