The Indian Journal of Nutrition and Dietetics

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Formulation and Acceptability of Low Sodium Vegetable Soup Mixes


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

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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.

Keywords

Sensory Attributes, Tomato, Onion, Salt, Monosodium Glutamate.
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  • Formulation and Acceptability of Low Sodium Vegetable Soup Mixes

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Authors

Kumari Swati
Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006, India
Shirin Adel
Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006, India
P. R.
Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006, India
Jamuna Prakash
Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore-570 006, India

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.

Keywords


Sensory Attributes, Tomato, Onion, Salt, Monosodium Glutamate.

References