Which sodium salt of glutamic acid is commonly added to Chinese food, canned vegetables, soups and processed meats to enhance the flavour?
Monosodium glutamate
The correct answer is Monosodium glutamate.
While MSG is one of the most well-known, other flavor enhancers include nucleotides like inosinate (IMP) and guanylate (GMP), which often work synergistically with glutamate to boost the umami effect. The use of MSG has been studied extensively, and major health organizations have affirmed its safety for consumption when used at typical levels. Natural sources of glutamate that contribute to umami include tomatoes, Parmesan cheese, mushrooms, and seaweed. The addition of MSG allows manufacturers to achieve a consistent and desirable savory flavor profile in various processed foods.
Important Questions from Fruits and Vegetables Preservation
Which one of the following is a false fruit?
- When fruits and vegetables are brought suddenly to a very low temperature at which all the chemical reactions stop, it
is known as - Which of the following is not a name of a ‘Bhaji’ (leaf vegetable)?
Arrange the process of preparation of jelly in proper sequence.
(A) Judging of end point and cooling.
(B) Addition of sugar and cooking of jelly.
(C) Peeling and extraction of pectin.
(D) Harvesting of firm ripe fruits and washing.
Choose the correct answer from the options given below :
Alphonso, Dasheri, Ratna and Amrapali are the varieties of __________
