A pilot study on cooking with monosodium glutamate to increase vegetable consumption as assessed by the remote food photography method and Resonance Raman Spectroscopy



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The majority of Americans do not consume recommended amounts of vegetables, primarily due to palatability. Many Americans consider foods palatable after adding sodium. Consumption of this mineral could potentially increase the risk of suffering the harmful effects associated with CVD. Thus, there is an urgent need to identify ways to increase vegetable consumption while decreasing sodium intake. The primary purpose of this study was to assess the acceptance of vegetables prepared with MSG compared to vegetables prepared with sodium chloride (NaCl) or those prepared with no sodium-containing seasonings. The secondary purpose of the study was to identify if vegetables prepared with MSG would increase vegetable and carotenoid consumption compared to vegetables prepared with NaCl or those prepared with no sodium-containing seasonings. The study’s design incorporated an intervention to promote vegetable consumption and a sensory evaluation to examine palatability. The data suggest that participants preferred the texture and flavor of the MSG/ NaCl blend seasoned vegetables, compared to the other trial seasonings during the sensory evaluation. Additionally, the overall acceptability, appearance acceptability, and desire to cook again with vegetables, can potentially be attested to the overall U. S.’ low sentiment for vegetable acceptance and palatability.

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Monosodium Glutamate, Sodium, Vegetable Consumption, Remote Food Photography Method, Resonance Raman Spectroscopy