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Reduction of sodium content in spicy soups using monosodium glutamate

Jinap S 1 , Hajeb P 1 , Karim R 2 , Norliana S 1 , Yibadatihan S 1 , Abdul-Kadir R 3

Affiliations 

  • 1 Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
  • 2 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
  • 3 Department of Food Service, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
Food Nutr Res, 2016;60:30463.
PMID: 27356909 DOI: 10.3402/fnr.v60.30463

Abstract

Excessive dietary sodium intake causes several diseases, such as hypertension, cardiovascular and renal disease, etc. Hence, reducing sodium intake has been highly recommended. In this study the effect of monosodium glutamate (MSG), as an umami substance, on saltiness and sodium reduction was investigated.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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