Development of Low Sodium Mushroom-Based Rice Seasoning Powder with Tom Yum Flavored by Using Yeast Extract

Abstract

This study aims to investigate sodium reduction using yeast extract in the mushroom-based rice seasoning powder with tom yum flavored. A reduction of sodium chloride from the basic formula by 40%, 50%, and 60% and supplementation with yeast extract at three levels: 0.50%, 0.75%, and 1.00% of the total weight was carried out. These products were subjected to sensory evaluation by 5 trained panelists using a 9-point hedonic scale. Moreover, the study aimed to assess consumer acceptance of the products compared to the basic formula. The evaluation was conducted by 50 untrained panelists using a 5-point hedonic scale. Physical properties and nutrient composition were analyzed using standard procedures. The results indicated that the product with a 40% reduction in sodium and supplemented with yeast extract at levels of 0.50%, 0.75%, and 1.00%, received the highest likability scores (an average of 7.87 to 8.03). These scores indicate a high level of overall preference. The product acceptability was assessed and compared to the basic formula, it was found that the product with a 40% sodium reduction and 0.50% yeast extract supplementation had the highest overall likability scores. The average score of 4.58±0.54 indicated a significantly greater preference compared to the basic formula, falling within the category of high likability. The water activity (a_w) and color values of the developed product did not differ compared to those from the basic formula. Additionally, the product contains 4.34% moisture, 66.75% carbohydrate, 15.17% fat, 13.67% protein, and 20.80% dietary fiber.   Furthermore, the product contains 994 mg/100g sodium, indicating a 31.41% reduction compared to the basic formula.