Volume 11, Issue 4 (December 2024)
J. Food Qual. Hazards Control 2024, 11(4): 253-262 |
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Ethics code: JEP-2023-479
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Haron H, Low W. The Potential of Mushroom Seasoning as an Alternative to Monosodium Glutamate: Market Survey, Consumer Survey, and Sensory Evaluation. J. Food Qual. Hazards Control 2024; 11 (4) :253-262
URL: http://jfqhc.ssu.ac.ir/article-1-1177-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1177-en.html
Nutritional Sciences Programme, Centre of Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia , hasnaharon@ukm.edu.my
Abstract: (189 Views)
Background: Mushroom presents a potential natural alternative to Monosodium Glutamate (MSG) as food flavoring, as it imparts a similar umami taste and offering health benefits when incorporated into food products. This study aimed to determine the type of mushrooms used in seasoning products in Malaysia, investigate perceptions, and evaluate sensory acceptance in vegetable soup.
Methods: A three months cross-sectional investigation was conducted in Malaysia from August to October 2023. Phase one: a market survey on online platforms and physical stores using a self-developed market survey form (n=22); Phase two: a consumer survey using an adapted survey form (n=166); Phase three: sensory evaluation of vegetable soup containing mushroom seasoning (n=51). Data was analysed using IBM Statistical Package for the Social Sciences (SPSS) version 26.0.
Results: Twenty-two brands of mushroom seasoning products were found in the Malaysian market, predominantly containing shiitake mushrooms (Lentinula edodes). The majority of consumers (69.3%) were aware of mushroom seasoning products via family, peers, and electronic media. The most preferred buying platforms were supermarkets (83.7%) and grocery stores (53.0%). Key drivers for purchasing were good taste (69.3%) and replacing MSG (60.8%), while price (63.3%), have certification (61.4%), and taste (58.4%) were key priorities when choosing products. Notably, most consumers had never used mushroom seasoning (75.9%) and expressed interest in trying it (92.8%). Sensory evaluation showed a high acceptance of mushroom seasoning in vegetable soup (mean score≥5.0), with no significant difference (p>0.05) compared to MSG. Furthermore, various ethnicities demonstrated the highest level of acceptance towards different samples.
Conclusion: Mushroom seasoning is highly acceptable to Malaysian consumers and has the potential to replace MSG as a food flavoring. More scientific evidence is needed to validate the comparative flavors and benefits of mushroom seasoning as a healthier alternative, and investigations into suitable natural food flavorings should be conducted to ensure health.
DOI: 10.18502/jfqhc.11.4.17443
Methods: A three months cross-sectional investigation was conducted in Malaysia from August to October 2023. Phase one: a market survey on online platforms and physical stores using a self-developed market survey form (n=22); Phase two: a consumer survey using an adapted survey form (n=166); Phase three: sensory evaluation of vegetable soup containing mushroom seasoning (n=51). Data was analysed using IBM Statistical Package for the Social Sciences (SPSS) version 26.0.
Results: Twenty-two brands of mushroom seasoning products were found in the Malaysian market, predominantly containing shiitake mushrooms (Lentinula edodes
Conclusion: Mushroom seasoning is highly acceptable to Malaysian consumers and has the potential to replace MSG as a food flavoring. More scientific evidence is needed to validate the comparative flavors and benefits of mushroom seasoning as a healthier alternative, and investigations into suitable natural food flavorings should be conducted to ensure health.
DOI: 10.18502/jfqhc.11.4.17443
Type of Study: Original article |
Subject:
Special
Received: 24/06/05 | Accepted: 24/11/21 | Published: 24/12/30
Received: 24/06/05 | Accepted: 24/11/21 | Published: 24/12/30
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