The Indian Journal of Nutrition and Dietetics

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Exploring the Flavour Potentiating Effect of Monosodium Glutamate on Acceptability Profile of Spiced 'Poories'


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1 Department of Food Science and Nutrition, University of Mysore, Mysuru - 570 006, India
     

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The present study was designed to investigate the flavor potentiating effect of an additive, Mono Sodium Glutamate (MSG) for an Indian fried product namely 'Poori' prepared with spices. Poories were prepared with three levels of MSG, 50, 75 and 100mg/100g of flour. Four spices namely, chili, omum, pepper and cumin were used for addition to poories either singly or in combination. All products were evaluated for sensory acceptability by 40 semi-trained panel using scoring and free choice profiling. Data were analyzed using suitable statistical tests. Results indicated that MSG improved the acceptability of basic product. Spice added products also received high scores demonstrating the flavor enhancing effect of MSG. The scores were significantly higher for products with mixture of spices indicating synergism between spices and MSG. In conclusion, MSG can be used to improve the flavor profile of poories.

Keywords

Spice Mixture, Sensory Attributes, Umami Flavour, Free Choice Profiling.
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  • Exploring the Flavour Potentiating Effect of Monosodium Glutamate on Acceptability Profile of Spiced 'Poories'

Abstract Views: 393  |  PDF Views: 3

Authors

H. M. Maheshwari
Department of Food Science and Nutrition, University of Mysore, Mysuru - 570 006, India
S. N. Prabhavathi
Department of Food Science and Nutrition, University of Mysore, Mysuru - 570 006, India
Jamuna Prakash
Department of Food Science and Nutrition, University of Mysore, Mysuru - 570 006, India

Abstract


The present study was designed to investigate the flavor potentiating effect of an additive, Mono Sodium Glutamate (MSG) for an Indian fried product namely 'Poori' prepared with spices. Poories were prepared with three levels of MSG, 50, 75 and 100mg/100g of flour. Four spices namely, chili, omum, pepper and cumin were used for addition to poories either singly or in combination. All products were evaluated for sensory acceptability by 40 semi-trained panel using scoring and free choice profiling. Data were analyzed using suitable statistical tests. Results indicated that MSG improved the acceptability of basic product. Spice added products also received high scores demonstrating the flavor enhancing effect of MSG. The scores were significantly higher for products with mixture of spices indicating synergism between spices and MSG. In conclusion, MSG can be used to improve the flavor profile of poories.

Keywords


Spice Mixture, Sensory Attributes, Umami Flavour, Free Choice Profiling.

References