TY - JOUR
T1 - The Use of Herbs, Spices, and Whey Proteins as Natural Flavor Enhancers and Their Effect on the Sensory Acceptability of Reduced-Salt Chilled Ready-Meals
AU - Mitchell, Michelle
AU - Brutnon, Nigel P.
AU - Fitzgerald, Richard J.
AU - Wilkinson, Martin G.
PY - 2013
Y1 - 2013
N2 - The use of herbs, spices, and whey proteins as natural alternatives to current flavor enhancers in reduced-salt ready-meals was investigated. Individual addition of garlic, rosemary, oregano, and sage at varying concentrations (0.1-0.5%) significantly improved the acceptability of each ready-meal and thus they are recommended as natural flavor enhancers in similar formulations (p < 0.05). However, both clove and pimento proved unacceptable as individual additions to ready-meals and therefore are not advised for individual use. Acceptability tests were subsequently utilized to formulate spice blends for inclusion in ready-meals. Incorporation of a spice blend consisting of garlic, rosemary, oregano, sage, and pimento in cottage pie and a blend of garlic, rosemary, and sage in chicken supreme significantly increased their acceptability (p < 0.05) and hence they are recommended for use in comparable formulations. Two lactoferrin whey proteins significantly increased the mean acceptability for each ready-meal at all addition concentrations (0.1-0.5%), thus demonstrating their potential as novel salt substitutes (p < 0.05).
AB - The use of herbs, spices, and whey proteins as natural alternatives to current flavor enhancers in reduced-salt ready-meals was investigated. Individual addition of garlic, rosemary, oregano, and sage at varying concentrations (0.1-0.5%) significantly improved the acceptability of each ready-meal and thus they are recommended as natural flavor enhancers in similar formulations (p < 0.05). However, both clove and pimento proved unacceptable as individual additions to ready-meals and therefore are not advised for individual use. Acceptability tests were subsequently utilized to formulate spice blends for inclusion in ready-meals. Incorporation of a spice blend consisting of garlic, rosemary, oregano, sage, and pimento in cottage pie and a blend of garlic, rosemary, and sage in chicken supreme significantly increased their acceptability (p < 0.05) and hence they are recommended for use in comparable formulations. Two lactoferrin whey proteins significantly increased the mean acceptability for each ready-meal at all addition concentrations (0.1-0.5%), thus demonstrating their potential as novel salt substitutes (p < 0.05).
KW - herbs and spices
KW - lactoferrin
KW - low-salt foods
KW - Ready-meals
KW - sensory acceptability
UR - http://www.scopus.com/inward/record.url?scp=84879621908&partnerID=8YFLogxK
U2 - 10.1080/15428052.2013.769869
DO - 10.1080/15428052.2013.769869
M3 - Article
AN - SCOPUS:84879621908
SN - 1542-8052
VL - 11
SP - 222
EP - 240
JO - Journal of Culinary Science and Technology
JF - Journal of Culinary Science and Technology
IS - 3
ER -