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vol.36 número4EXCRECIÓN URINARIA DE ISOFLAVONAS EN ADULTOS MAYORES DE 65 AÑOS QUE CONSUMEN UN ALIMENTO FUNCIONALSUPLEMENTACIÓN CON COBRE ENTRE COMIDAS NO TIENE EFECTO SOBRE LA NUTRICIÓN DE HIERRO EN HOMBRES índice de autoresíndice de materiabúsqueda de artículos
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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

GARRIDO B, Fernando et al. ACCEPTABILITY OF DEHYDRATED LEGUME SOUPS WITH THE ADDITION OF FLAVOR ENHANCERS (UMAMI). Rev. chil. nutr. [online]. 2009, vol.36, n.4, pp.1105-1112. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182009000400007.

The enhancer effect of glutamate monosodium (MSG) flavor was evaluated and its synergistic action with 5'-ribonucleotides: ionone rib nucleotides 5'-monophosphate (IMP) and guano sine monophosphate (GMP) in dehydrated soups consisting of lentils and peas. Four formulations were developed for both soups: the first was the target with the original level of MSG, the following had different concentrations and mixtures of these enhancers (6% MSG; 6% MSG and 0.26% IMP; 0.6 MSG and 0.12% IMP-GMP). A five-.point Graphic Hedonic Scale test was used, where 1 represented ìthe most upset faceî and 5 represented ìthe happiest faceî. The most accepted soup was selected by thirty elderly adults. The lentils soup with 0,6 MSG and 0J2% IMP-GMP and the pea's soup with 6% MSG and 0.26%IMP obtained the greatest level of acceptance. So, the effectiveness of the synergistic action between the MSG and 5'-ribonucleotides was demonstrated, because they can improve the acceptance of the evaluated formulation.

Palabras clave : gluatamate monosodium; 5'-ribonucleotides; dehydrated soups; elderly adult; Hedonic Graphic Scale.

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