LOW-SODIUM CORN EXTRUDED SNACKS AND FLAVOR ENHANCER FROM SHIITAKE BYPRODUCTS: A SENSORY PERSPECTIVE

Introduction: Reducing sodium in food is a current worldwide concern, as excessive sodium consumption can lead to the development of chronic diseases, such as hypertension. Snack food are widely consumed for its convenience and pleasant flavor. Despite this fact, these products combine high salt with high fat content. Seeking to reduce the sodium content and minimize the sensory losses, flavor enhancers can be applied to improve the sensory perception of food. Mushrooms have umami compounds that can enhance food flavor. The Umami Ingredient (UI), a flavor enhancer obtained from shiitake byproducts, can be an alternative to improve food flavor. Objective: To evaluate the potential of the UI as a flavor enhancer in low-sodium corn extruded snacks. Methodology: Four cheese-flavored snacks were used in this study: A (control) - 2.8% salt, 0.6% monosodium glutamate (MSG), 0% UI; B - 0.8% salt, 0.6% MSG, 0% UI; C - 0.8% salt, 0% MSG, 1.0% UI; D - 0.8% salt, 0% MSG, 1.5% UI. The samples were evaluated regarding sensory acceptance (odor, texture, salty taste, flavor and overall liking) using nine-point structured hedonic scale and sensory profile through RATA (Rate-All-That-Apply) test. The evaluation was conducted in individual booths under white light at 22°C, the presentation was monadic and the order was balanced in complete blocks. Data was submitted to two-way ANOVA, considering samples and consumers as factors. When differences were detected, Tukey test was performed (p ≤ 0.05). Partial least square analysis was applied considering snacks overall liking as dependent variable and the sensory attributes from RATA as the independent variables. Results: Low-sodium samples presented lower sensory acceptance for odor, texture, salty taste, flavor and overall liking (p ≤ 0.05). However, the snacks were not rejected, scoring around 6 for overall liking. The UI performed like MSG for salty taste, seasoning flavor and umami taste. There were consumers that liked the low-sodium snacks with UI, even though such products presented a different sensory profile. Conclusion: Snacks C and D scored similarly to B for overall liking, flavor and salty taste, showing the potential of the UI as an alternative to MSG.