Acceptability of dehydrated legume soups with the addition of flavor enhancers (Umami)

Abstract

The enhancer effect of gluatamate monosodium (MSG) flavor was evaluated and its synergistic action with 5'-ribonucleotides: inosona ribonucleotides 5'-monophosphate (IMP) and guanosine 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 0,12% IMP-GMP and the peas 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.