Detection threshold and sensory preference for salty taste among Malay, Chinese and Indian students in Health Campus, Universiti Sains Malaysia

Most dietary sodium is consumed as common salt (sodium chloride). However, high consumption of salt is highly related to several health problems such as hypertension, stroke and cardiovascular disease. The consumption of salt is related to individuals’ detection threshold and preference for salty taste. Thus, this study was carried out to determine the detection threshold and sensory preference for salty taste among Malay, Chinese and Indian undergraduate students in Health Campus, Universiti Sains Malaysia. Ninety students from three ethnic groups (Malay, Chinese and Indian) were conveniently selected as panelists in this study. Detection threshold for salty taste was conducted using three-alternative force choice (3-AFC) method. Sensory preference test was conducted using a 9 point hedonic scale for saltiness in vegetable soup. Salt detection threshold for Malay, Chinese and Indian students were 1.56, 1.19 and 0.90 mM, respectively, but no significant difference was found among ethnics. Across gender, the lowest salt detection threshold was found in Indian females (0.74 mM) and Chinese males (0.70 mM). Chinese and Indian students showed a decreasing trend in salt preference as salt concentration was increased in vegetable soup. Malay students, however, demonstrated a more fluctuate trend across increasing salt concentration, with 0.5 mM as the most preferred salt concentration. Malay and Chinese male students had higher preference for saltiness compared to their females’ counterpart. No relationship was found between salt detection threshold and preference for saltiness among Malay, Chinese and Indian students

Relationship between prop (6-n-propylthiouracil) taster status and preference for different taste food groups among university students

It is reported by many studies that supertasters are highly sensitive towards strong taste such as bitter, and therefore had a lower preference for those foods. However, whether the findings apply to all cultures is still debated. The study on the Malaysian population regarding their PROP status is scarce. Thus, we carried out a study to determine whether 6-n-propylthiouracil (PROP) sensitivity status affects the food preference among university students in Kelantan, Malaysia. PROP taster status was determined using PROP test paper and food preference was determined using a questionnaire. The results indicated that there was no significant difference (p>0.05) in the food preference between supertasters, medium tasters, and non-tasters except for jelly, dark chocolate, and plain tea. Contrary to popular belief that PROP taster status was negatively associated with a bitter taste, the present study found a positive correlation between PROP scores and few foods from the bitter food group (bitter gourd, dark chocolate, and plain tea) and also sweet food group (chocolate cake and chocolate spread). This indicates that the genetic factor that is associated with PROP sensitivity does not play important role in determining the food preference among Malaysians. Instead, other factors such as culture and environment could be more influential in defining the way Malaysians select their foods

Prevalence of never heard of the ‘Malaysian Healthy Plate’ concept by sociodemographic characteristics of the respondents (N = 10464).

Prevalence of never heard of the ‘Malaysian Healthy Plate’ concept by sociodemographic characteristics of the respondents (N = 10464).</p

Factors associated with never heard of the ‘Malaysian Healthy Plate’ concept.

Factors associated with never heard of the ‘Malaysian Healthy Plate’ concept.</p

Status of ever heard, knowledge in interpretation, and practice of the ’Malaysian Healthy Plate’ concept among adults in Malaysia.

Status of ever heard, knowledge in interpretation, and practice of the ’Malaysian Healthy Plate’ concept among adults in Malaysia.</p