Influence of Sodium Reduction Using KCl and MSG on the Nutritional Profile and Consumer Acceptability of Bhutanese Cheese Curries
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Issued Date
2025-07-01
Resource Type
ISSN
25869981
eISSN
26300559
Scopus ID
2-s2.0-105008728315
Journal Title
Journal of Health Science and Medical Research
Volume
43
Issue
4
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SCOPUS
Bibliographic Citation
Journal of Health Science and Medical Research Vol.43 No.4 (2025)
Suggested Citation
Wangchuk T., On-Nom N., Suttisansanee U., Chamchan R., Khemthong C., Thangsiri S., Chupeerach C. Influence of Sodium Reduction Using KCl and MSG on the Nutritional Profile and Consumer Acceptability of Bhutanese Cheese Curries. Journal of Health Science and Medical Research Vol.43 No.4 (2025). doi:10.31584/jhsmr.20251159 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/111010
Title
Influence of Sodium Reduction Using KCl and MSG on the Nutritional Profile and Consumer Acceptability of Bhutanese Cheese Curries
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Abstract
Objective: The rise in non-communicable diseases (NCDs); such as cardiovascular diseases, hypertension, diabetes, and cancers, in Bhutan is linked to unhealthy diets that are high in salt and saturated fats. This study aimed to reformulate popular high-sodium Bhutanese cheese curries—Shakam Datshi and Kewa Datshi—by reducing their sodium content using potassium chloride (KCl) and monosodium glutamate (MSG), while preserving traditional flavors and improving their nutritional profiles. Material and Methods: Shakam Datshi and Kewa Datshi were identified as the highest sodium content dishes among commonly consumed Bhutanese meals. Sodium was partially replaced with KCl and MSG, and additional ingredient adjustments to align with WHO dietary guidelines. Sensory and Satiety evaluations with 50 Bhutanese panelists compared the modified recipes to the original and assessed the acceptance and fullness provided by the reformulated dishes in four healthy set menus. Results: The reformulation achieved a 20% reduction in sodium for Shakam Datshi and over 40% for Kewa Datshi. Potassium levels significantly increased to 377.47 mg in Shakam Datshi and 651.51 mg in Kewa Datshi. Both dishes also showed reductions in total and saturated fats. Sensory evaluations indicated that the modified recipes retained high overall liking scores, similar to the originals (7.96 vs. 8.28 for Shakam Datshi and 7.48 vs. 7.90 for Kewa Datshi). Satiety assessments revealed sustained feelings of fullness. Conclusion: This study demonstrated that significant sodium reduction in traditional Bhutanese cheese curries can be achieved without compromising taste or cultural authenticity. These findings provide a viable strategy to reduce hypertension in the Bhutan population through healthier dietary options.