The Potential of Mushroom Seasoning as an Alternative to Monosodium Glutamate: Market Survey, Consumer Survey, and Sensory Evaluation
نویسندگان
1 Nutritional Sciences Programme, Centre of Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia
2 Nutritional Sciences Programme, Centre of Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia
doi
10.18502/jfqhc.11.4.17443چکیده
Background: Mushroom presents a potential natural alternative to Monosodium Glutamate (MSG) as food flavoring, as it imparts a similar umami taste and offering health benefits when incorporated into food products. This study aimed to determine the type of mushrooms used in seasoning products in Malaysia, investigate perceptions, and evaluate sensory acceptance in ...
