Abstract:
The main objective of this study was to determine proximate composition of a flavour enhancer
formulated using locally available natural ingredients with umami taste as a replacement for
Mono Sodium Glutamate (MSG). Powdered mushrooms, tomatoes, carrots and garlic were used
as ingredients. Eight different formulations were formulated with taguchi L8 design. Sensory
assessment was carried out to determine the acceptability of the developed product. The study
was carried out to determine nutritional profile of the final product. Physicochemical
parameters such as moisture, fat, protein, fiber, free fat and mineral content were determined
for the developed product according to the Standard AOAC methods. Consumption of a single
vegetable in order to get the mouth feel for glutamic acid would not be a long lasting practice as
far as the food patterns of Sri Lankan consumers is concerned. Therefore, using a mixture
replacing MSG would be a much advanced practice considering the health issues and the
addictive behaviour on MSG. Carbohydrate percentage was calculated by using following
formula: Carbohydrate % = 100 - (fat% + protein% + ash% + fiber% + moisture %). Free fat
content was determined according to the soxhlet extraction method described in Pearson’s
Chemical Analysis of Food, 9th edition. Micro Kjeldhal Method was used to determine the crude
protein content of the product. The moisture and crude fiber contents were determined
according to the AOAC Official Methods of 925.10 and 978.10 respectively. The gravimetric
method was used as per the AOAC Official Method, 923.03 to calculate the total ash content of
the product. According to the results carbohydrate, fat, protein, moisture, fiber, ash and energy
were 57.8%. 13%, 0.6%, 5.3%, 15%, 20% and 245Kcal/100g, respectively. Along with an
intention of replacing the consumption of MSG, the results of this study makes known that
formula 767 would be a better combination to develop the said natural flavour enhancer.
