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Preparation of low sodium chloride containing soy sauce using amino acid based saltiness enhancers

Segawa, D. (Hiroshima Univ. (Japan). Faculty of Engineering) ; Nakamura, K ; Kuramitsu, R ; Muramatsu, S ; Sano, Y ; Uzuka, Y ; Tamura, M ; Okai, H

Bioscience, biotechnology, and biochemistry, 1995-01, Vol.59 (1), p.35-39 [Periódico revisado por pares]

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Título:
Preparation of low sodium chloride containing soy sauce using amino acid based saltiness enhancers
Autor: Segawa, D. (Hiroshima Univ. (Japan). Faculty of Engineering) ; Nakamura, K ; Kuramitsu, R ; Muramatsu, S ; Sano, Y ; Uzuka, Y ; Tamura, M ; Okai, H
Assuntos: ACIDE AMINE ; AMINOACIDOS ; Biological and medical sciences ; CHLORURE DE SODIUM ; CLORURO SODICO ; Food additives ; Food industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; GUSTO (SENTIDO) ; Research and development. New food products, dietetic foods and beverages ; SALSAS ; SAUCE ; SENS DU GOUT
É parte de: Bioscience, biotechnology, and biochemistry, 1995-01, Vol.59 (1), p.35-39
Notas: Q02
9503937
Descrição: To establish the usefulness of amino acid based saltiness enhancers, soy sauce containing a basic amino acid, glycine ethyl ester hydrochloride, or taurine was prepared. The enhancer-added soy sauce produced the same level of saltiness as that of normal soy sauce, although it contained only 4.6% NaCl. Taste quality of these samples was superior to that of low sodium chloride containing soy sauce that contain conventional saltiness enhancers, such as KCl, MgCl2, MnCl, and others
Editor: Tokyo: Taylor & Francis
Idioma: Inglês

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