Kokumi

Those crazy Japanese scientists keep discovering new flavors. First it was umami, the detection of savory, and now it’s kokumi. Unlike salty, sweet and bitter, the compounds that make up kokumi don’t have a distinct flavor. Rather, kokumi acts as a sort of amplifier for flavors, making salty foods saltier, savory foods more savory and sweet foods more sweet. While that won’t affect your dinner plans, it’s good news for food scientists, as this creates the potential to create better tasting, more healthful options. By upping the kokumi in, say, potato chips, they could make a low-fat version as satisfying as its greasy, salty cousin.   Can’t put down starchy food? It might be in your genes. Researchers at Monell Chemical Senses Center in Philadelphia recently found the amount of amylase, an enzyme in an individual’s saliva, dramatically affected how the person perceived the texture of starchy food. The study found populations with a historically high-starch diet had more amylase, which helps explain why noodles, dumplings, mashed potatoes and bread are like crack for some people. — Kyle Tonniges Comments? Questions? Want more? Check out our Booked blog online at thereader.com. Or email us at booked@thereader.com.

posted at 07:51 pm
on Wednesday, November 03rd, 2010

COMMENTS

(We're testing Disqus commenting (finally!); please let us know if you have trouble.)

comments powered by Disqus

 

« Previous Page


The TREAM Team Strikes Again

Big Ideas From The Big Garden

The Big Garden is hosting an informative meal planning workshop Wednesday July 20. The free 2-hour workshop will focus on budgeting, meal planning, and cooking basics...

more »


Beer, Bacon, and Barbeque

Mercury Rising

If you’ve been looking for what chef and entrepreneur Tim Maides has been up to lately, you can find him at the new cocktail and wine bar Mercury. The establishment elevates late...

more »


A Dandy Idea by Bartholomew

A Reason to Rally

If you missed Cabela’s Food Truck Rally back in May, fear not! Another event will be landing in the parking lot of the sporting goods store at 12703 Westport Parkway this Saturday...

more »


New Organic Market Opens

It’s About Thyme

Organic retailer, Fresh Thyme, held a ribbon cutting ceremony in June at the new Omaha location. The specialty store was officially open for business June 29, The new market offers...

more »


Wherever The Breeze May Take You

Take it on Down to Tacoville

A new tex-mextaurant is opening its doors in the next few weeks. Oklahoma native Tacoville is establishing its first franchised foodery in Frederick Square on 84th and...

more »







Advanced Search