We tested the hypothesis that reduced-salt versions of four "better-for-you" dishes enhanced with monosodium glutamate (MSG) through a "Salt Flip" in an amount that still substantially reduced total sodium matched the consumer acceptance of normal-salt versions. Three versions each-standard recipe with normal salt, reduced salt, and reduced salt with MSG, of four dishes-roasted vegetables (RV), quinoa bowl (QB), savory yogurt dip (SD), and pork cauliflower fried rice (CR) were evaluated by 163 consumers for overall liking and liking of appearance, flavor, and texture/mouthfeel on the nine-point hedonic scale, preference, adequacy of flavor, saltiness, and aftertaste on just-about-right (JAR) scales, likeliness to order, and sensory characteristics by check-all-that-apply. For each dish, the MSG recipe was liked the same (or significantly more for SD, P < 0.
View Article and Find Full Text PDFFour vitamins were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Ascorbic acid, riboflavin, α-tocopherol, and β-carotene were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries. Samples of each commodity were harvested, processed, and analyzed for nutrient content at three storage times per treatment.
View Article and Find Full Text PDFMinerals, total phenolics, and fiber were analyzed in several fruit and vegetable commodities to evaluate the differences between fresh and frozen produce. Magnesium, calcium, iron, zinc, and copper were evaluated in corn, carrots, broccoli, spinach, peas, green beans, strawberries, and blueberries. Each commodity was harvested fresh and split into two batches.
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