The palatability of monosodium glutamate-enhanced vegetables as rated by Cuban-American older adults at a congregate meal site

• Main Author: Beltranena, Elissa A.
• Format: Others
• Published: FIU Digital Commons 2002
• Subjects: Dietetics and Clinical Nutrition
• Online Access: http://digitalcommons.fiu.edu/etd/1492; http://digitalcommons.fiu.edu/cgi/viewcontent.cgi?article=2693&context=etd

The purpose of this study was to investigate the efficacy of using monosodium glutamate (MSG) as a means to increase palatability and prospective consumption of vegetables at a congregate meal site with Cuban-American clients. Thirty to 32 subjects participated in hedonic testing each day. MSG-enhanced (2 g MSG/500 g vegetable) and non-enhanced beets, string beans, carrots and peas were evaluated for palatability, preference and prospective consumption. Results showed that MSG significantly increased both palatability and prospective consumption of string beans (ps < .05) but not of the other 3 vegetables tested. These findings provide some evidence that MSG can be used to increase the palatability of vegetables served at congregate meal sites. However, these results suggest that older adults may not find the palatability of some vegetables to be improved by MSG and that optimal flavor enhancement cannot be achieved by adding the same amount of MSG to every vegetable.