Can sodium contents of foods be reduced by adding flavors? Studies with beef broth.

Abstract

Two experiments were conducted to investigate what effect the addition of spicy/herbal flavoring (allspice, marjoram, onion) and monosodium glutamate would have on the preferred level of saltiness in beef broth. First, subjects (N = 34) were asked to prepare ad lib mixtures according to their own preference of pairs of unsalted and salted broths: each pair… (More)

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