Application of Natural Ingredient Sources as an Enhancer For Umami Flavor and Its Use in Food Products

Abstract

Food additives and flavor enhancers are extensively utilized within the food industry to augment palatability and
overall consumer appeal, thereby meeting market demands. Among these enhancers, Monosodium glutamate is prevalent,
particularly in savory and vegetarian products, for its ability to intensify taste and confer a rich, savory flavor reminiscent of meat.
However, its consumption at elevated levels has been associated with numerous adverse effects. Conversely, umami, which is
found naturally in foods like hydrolyzed plant protein, yeast extracts, derivatives of soy, and particular vegetables and dairy
products, provides a healthier substitute for chemical flavor enhancers.
This study endeavored to formulate a food product featuring natural umami constituents. Yeast extract and mushroom powder
were selected as key umami ingredients, renowned for imparting a meaty essence to culinary creations. A dehydrated soup premix
was developed, comprising three variations: Sample A serving as control, Sample B and Sample C including shiitake mushroom
powder and yeast extract (1%) in each sample. Chemical analysis and nutritional composition of the samples were analyzed along
with the sensory evaluation and shelf-life studies. Results revealed that moisture levels fell within FSSAI specifications (2.7% to
3.7%). Notably, the soup premix was devoid of preservatives. Sample C garnered greater acceptability among panelists compared
to Samples A and B. Results also showed that addition of even 1% of the umami substitutes imparted meaty flavor in the soup
premix hence showing an acceptable alternative to MSG.