Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks

Journal of Food Processing and PreservationVolume 44, Issue 12 e14936 ORIGINAL ARTICLE Effect of salt and monosodium glutamate on the sensory characteristics of low-sodium cheese-flavored corn grits expanded snacks Aline Catharina Panzarini, Aline Catharina Panzarini Department of Food Engineering and Technology, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São José do Rio Preto, Brazil Contribution: Conceptualization, Formal analysis, ​Investigation, Methodology, Writing - review & editingSearch for more papers by this authorMichele Eliza Cortazzo Menis-Henrique, Michele Eliza Cortazzo Menis-Henrique Department of Food Engineering and Technology, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São José do Rio Preto, Brazil Contribution: Conceptualization, Formal analysis, ​Investigation, Methodology, Supervision, Writing - review & editingSearch for more papers by this authorAna Carolina Conti-Silva, Corresponding Author Ana Carolina Conti-Silva conti.silva@unesp.br orcid.org/0000-0002-8139-9687 Department of Food Engineering and Technology, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São José do Rio Preto, Brazil Correspondence Ana Carolina Conti-Silva, Department of Food Engineering and Technology, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265, CEP 15054-000, São José do Rio Preto, SP, Brazil. Email: conti.silva@unesp.br Contribution: Conceptualization, Funding acquisition, Project administration, Supervision, Visualization, Writing - original draftSearch for more papers by this author Aline Catharina Panzarini, Aline Catharina Panzarini Department of Food Engineering and Technology, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São José do Rio Preto, Brazil Contribution: Conceptualization, Formal analysis, ​Investigation, Methodology, Writing - review & editingSearch for more papers by this authorMichele Eliza Cortazzo Menis-Henrique, Michele Eliza Cortazzo Menis-Henrique Department of Food Engineering and Technology, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São José do Rio Preto, Brazil Contribution: Conceptualization, Formal analysis, ​Investigation, Methodology, Supervision, Writing - review & editingSearch for more papers by this authorAna Carolina Conti-Silva, Corresponding Author Ana Carolina Conti-Silva conti.silva@unesp.br orcid.org/0000-0002-8139-9687 Department of Food Engineering and Technology, São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São José do Rio Preto, Brazil Correspondence Ana Carolina Conti-Silva, Department of Food Engineering and Technology, São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Rua Cristóvão Colombo, 2265, CEP 15054-000, São José do Rio Preto, SP, Brazil. Email: conti.silva@unesp.br Contribution: Conceptualization, Funding acquisition, Project administration, Supervision, Visualization, Writing - original draftSearch for more papers by this author First published: 18 September 2020 https://doi.org/10.1111/jfpp.14936Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract 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. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Volume44, Issue12December 2020e14936 RelatedInformation