PMID- 37107479
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230430
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 12
IP  - 8
DP  - 2023 Apr 18
TI  - Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill 
      Mushroom Powder.
LID - 10.3390/foods12081685 [doi]
LID - 1685
AB  - Salt is widely overconsumed. Among the strategies used in low-salt foods, the 
      addition of flavor enhancers to improve saltiness perception through an umami 
      taste is a viable and promising technique. This study investigated using 
      split-gill mushroom (SGM) powder containing umami taste to increase saltiness in 
      a clear soup for two different heating conditions: steaming under high pressure 
      and microwave heating. According to the E-tongue results, the addition of 
      0.2-0.8% SGM produced a different taste in the soup compared to the addition of 
      salt, and the addition of 0.2-0.8% SGM yielded a similar taste to the addition of 
      0.4-0.6% MSG in a plain, clear soup. In flavored soup, SGM at a high 
      concentration had a taste-enhancing impact comparable to 0.4% MSG, whereas SGM at 
      a low concentration had no taste-enhancing effect. The flavored soups containing 
      0.4 or 0.8% SGM consisted of two umami 5'-nucleotides: adenosine 5'-monophosphate 
      (5'-AMP) and guanosine 5'-monophosphate (5'-GMP); however, inosine 
      5'-monophosphate (5'-IMP) was not detected. The major umami amino acids were 
      glutamic acid, aspartic acid, and arginine. Microwave heating increased the 
      salinity and total nucleotides and could maintain the umami amino acids, whereas 
      aspartic acid (one of the umami amino acids) was reduced by 8.23% after steaming 
      under high pressure. Thus, after microwave heating and steaming under high 
      pressure, the equivalent umami concentration was reduced by 43.11 and 44.53%, 
      respectively. In conclusion, the addition of SGM and volumetric heating using 
      microwaves could be an alternative method for reducing the amount of salt in soup 
      by increasing the umami taste intensity and salinity.
FAU - Hiranpradith, Vimolpa
AU  - Hiranpradith V
AD  - Department of Product Development, Faculty of Agro-Industry, Kasetsart 
      University, Bangkok 10900, Thailand.
FAU - Therdthai, Nantawan
AU  - Therdthai N
AD  - Department of Product Development, Faculty of Agro-Industry, Kasetsart 
      University, Bangkok 10900, Thailand.
FAU - Soontrunnarudrungsri, Aussama
AU  - Soontrunnarudrungsri A
AD  - Department of Product Development, Faculty of Agro-Industry, Kasetsart 
      University, Bangkok 10900, Thailand.
LA  - eng
GR  - FF(KU)12.65/Kasetsart University Research and Development (KURDI)/
PT  - Journal Article
DEP - 20230418
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC10138041
OTO - NOTNLM
OT  - 5'-nucleotides
OT  - E-tongue
OT  - free amino acids
OT  - salinity
OT  - salt
OT  - umami
COIS- The authors declare no conflict of interest.
EDAT- 2023/04/28 06:42
MHDA- 2023/04/28 06:43
PMCR- 2023/04/18
CRDT- 2023/04/28 01:21
PHST- 2023/03/08 00:00 [received]
PHST- 2023/04/06 00:00 [revised]
PHST- 2023/04/11 00:00 [accepted]
PHST- 2023/04/28 06:43 [medline]
PHST- 2023/04/28 06:42 [pubmed]
PHST- 2023/04/28 01:21 [entrez]
PHST- 2023/04/18 00:00 [pmc-release]
AID - foods12081685 [pii]
AID - foods-12-01685 [pii]
AID - 10.3390/foods12081685 [doi]
PST - epublish
SO  - Foods. 2023 Apr 18;12(8):1685. doi: 10.3390/foods12081685.