Formulation and Acceptability of Low Sodium Vegetable Soup Mixes
Authors
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Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006 ,IN
Kumari Swati -
Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006 ,INShirin Adel
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Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006 ,INP. R.
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Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006 ,INJamuna Prakash
Keywords:
Sensory Attributes, Tomato, Onion, Salt, Monosodium Glutamate.Abstract
The objective of investigation was to formulate low sodium soup mixes based on vegetables and evaluate their acceptability. Four different soup mixes (tomato, onion, onion+tomato and mix vegetable) were prepared. In each soup five different variations varying in levels of salt and with or without added monosodium glutamate (MSG) were prepared. One of soup with normal salt level of 1% (based on preference) served as control (I). Other samples were prepared with 0.7% salt (II), 0.7% salt with 40 mg MSG (III), 0.5% salt (IV) and 0.5% salt with 80 mg MSG (V). Samples were presented to panel members with a score card for determining acceptability. Results revealed that in all products, 0.7% salt with MSG was accepted well and in both soup II and IV, taste and acceptability improved after addition of MSG. Addition of MSG improved flavour profile of soups and assisted in salt reduction. Hence, MSG can be used to lower the sodium content of processed products due to its flavour potentiating effect.Downloads
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