Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 388566
Title Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people
Author(s) Essed, N.H.; Oerlemans, P.; Staveren, W.A. van; Kok, F.J.; Graaf, C. de
Source Journal of Nutrition, Health and Aging 13 (2009)9. - ISSN 1279-7707 - p. 769 - 775.
DOI https://doi.org/10.1007/s12603-009-0212-9
Department(s) Global Nutrition
Sensory Science and Eating Behaviour
VLAG
Publication type Abstract in scientific journal or proceedings
Publication year 2009
Keyword(s) 5 taste qualities - monosodium glutamate - flavor enhancement - nutritional-status - food-intake - odor perception - dietary-intake - young - age - pleasantness
Abstract Background Elderly people may benefit from sensory stimulation to increase food intake since anorexia of ageing is prevalent among them. An optimal MSG concentration may increase the palatability of foods but this depends on the food and chemosensory status of the taster. Currently, the results on taste enhancing to increase intake are inconsistent. Objective To find an optimal preferred MSG concentration in mashed potatoes, spinach and ground beef and to determine whether this concentration increases consumption of these foods among institutionalized elderly people. Design Single blind within subject cross-over study performed at the laboratory and in the residents’ own apartments. Participants 33 elderly and 29 young people in the sensory study and 53 elderly people in the intake study. Measurements Pleasantness of the foods was rated of the foods each with 0, 0.5, 0.8, 1.3 and 2.0 g of MSG/100g. Intake was measured by weighing back leftovers of 2 meals with MSG (0.5% in mashed potatoes, 2% in spinach and ground meat) and without MSG. Results 0.5% MSG (p0.68). Conclusion MSG (0.5% and 2%) does not guarantee a higher intake among elderly. The chemosensory heterogeneity of the elderly population requires more individual flavor enhancement to improve the dietary intake and sensory experience
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