The Use of Herbs, Spices, and Whey Proteins as Natural Flavor Enhancers and Their Effect on the Sensory Acceptability of Reduced-Salt Chilled Ready-Meals

Abstract

The use of herbs, spices, and whey proteins as natural alternatives to current flavor enhancers in reduced-salt ready-meals was investigated. Individual addition of garlic, rosemary, oregano, and sage at varying concentrations (0.1–0.5%) significantly improved the acceptability of each ready-meal and thus they are recommended as natural flavor enhancers in similar formulations (p < 0.05). However, both clove and pimento proved unacceptable as individual additions to ready-meals and therefore are not advised for individual use. Acceptability tests were subsequently utilized to formulate spice blends for inclusion in ready-meals. Incorporation of a spice blend consisting of garlic, rosemary, oregano, sage, and pimento in cottage pie and a blend of garlic, rosemary, and sage in chicken supreme significantly increased their acceptability (p < 0.05) and hence they are recommended for use in comparable formulations. Two lactoferrin whey proteins significantly increased the mean acceptability for each ready-meal at all addition concentrations (0.1–0.5%), thus demonstrating their potential as novel salt substitutes (p < 0.05).