Effect of split-gill mushroom powder, microwave heating and steaming under high pressure on saltiness and umami of clear soup

Name: Vimolpa Hiranpradith.

LCSH: Kasetsart University -- Theses. M.S. (Product Development and Innovation) 2022.

Classification :.LCCS: TX558.M9

LCSH: Kasetsart University. -- Department of Product Development -- Theses.

LCSH: Mushrooms.

LCSH: High pressure (Technology)

LCSH: Microwave heating.

LCSH: Saltiness (Taste)

LCSH: Umami (Taste)

LCSH: Soups.

Abstract: Salt is widely overconsumed but has negative effect on human health. Among the strategies used for salt reduction in foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating. According to the E-tongue results, the addition of 0.2–0.8% SGM powder produced a different taste in the plain clear soup compared to the addition of salt, and the addition of 0.2–0.8% SGM powder in a plain clear soup yielded a similar taste to the addition of 0.4–0.6% MSG. In 0.3% salted flavored clear soup, SGM powder at a high concentration had a taste-enhancing impact comparable to 0.4% MSG, whereas SGM powder at a low concentration had no taste-enhancing effect. In contrast, panelists evaluated 0.4-0.8% SGM powder in 0.2% salted flavored clear soup as lower enhancing potency than 0.4% MSG. Moreover, SGM powder could not enhance salt perception in reduce-salt flavored clear soup but extra heating by microwave could improve salty taste significantly. The 0.2% salted flavored clear soups containing 0.4 or 0.8% SGM powder consisted of two umami 5′-nucleotides: adenosine 5′-monophosphate (5′-AMP) and guanosine 5′-monophosphate (5′-GMP); however, inosine 5′-monophosphate (5′-IMP) was not detected. The major umami amino acids were glutamic acid, aspartic acid, and arginine. Microwave heating increased the salinity and total nucleotides, and could maintain the umami amino acids, whereas aspartic acid (one of the umami amino acids) was reduced by 8.23% after steaming under high pressure. Thus, after microwave heating and steaming under high pressure, the equivalent umami concentration was reduced by 43.11 and 44.53%, respectively. In conclusion, the addition of SGM powder and volumetric heating using microwaves could be an alternative method for reducing the amount of salt in soup by increasing the umami taste intensity and salinity.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Nantawan Therdthai

Role: Thesis Advisor

Name: Aussama Soontrunnarudrungsri

Role: Thesis Co-Advisor

Created: 2022

Modified: 2025-06-24

Issued: 2025-06-24

วิทยานิพนธ์/Thesis

วิทยานิพนธ์/Thesis

application/pdf

URL: https://kasetsart.idm.oclc.org/login?url=http://www.lib.ku.ac.th/KUthesis/2565/vimolpa-hir-all.pdf

CallNumber: TX558.M9.V56

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Product Development and Innovation

Grantor: Kasetsart University

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