Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced 'Poories' Through Sensory Responses

  title={Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced 'Poories' Through Sensory Responses},
  author={H. M. Maheshwari and S. N. Prabhavathi and Rajesh Devisetti and Jamuna Prakash},
Palatability is considered as a major determinant of food selection and intake. Umami foods are being employed widely in savory food formulation for its greater potential for enhancing savory taste. In the present investigation, the role of monosodium glutamate (MSG) in salt reduction along with spices was investigated to understand the flavor potentiating effect and synergistic action of MSG. Deep fried unleavened wheat based traditional Indian bread (Poories) was chosen to study the… Expand

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