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- Holm, Karin,1978Chalmers tekniska högskola,Chalmers University of Technology (author)
Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology
- Article/chapterEnglish2009
Publisher, publication year, extent ...
- Elsevier BV,2009
Numbers
- LIBRIS-ID:oai:research.chalmers.se:b33c1872-6d3e-4b7b-bf0f-644171f7a5c8
- https://doi.org/10.1016/j.lwt.2008.08.014DOI
- https://research.chalmers.se/publication/115741URI
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-9245URI
Supplementary language notes
- Language:English
- Summary in:English
Part of subdatabase
- SwePubSwePub
Classification
Notes
- Pure low-methoxyl (LM) pectin and mixtures of LM and high-methoxyl (HM) pectin in different ratios were used to produce gels with control over the theological parameter storage modulus (G'). The gels either had similar pectin concentrations and different G' values, or different pectin concentrations and similar G' values. All gels were prepared with 30 g/100 g sugar, in the presence of 0.1 g/100 g CaCl2, at pH 3.5; these are conditions that favour gel formation of both LM and HM pectin. The gels were compared for their sensory characteristics; specifically sweetness, sourness, thickness, and glueyness. Sweetness was found to increase with increasing storage modulus (G') in pectin gets of similar pectin concentration, but different G' values. Gels with higher proportions of LM pectin were perceived as sweeter than those with low LM pectin ratios. These gels also had increasing loss modulus (G ''), and increasing differences between G' and G '', which indicates that diffusion has a bearing on the perception of sweetness in pectin gels. Thickness and glueyness were mostly determined by total pectin concentration. Thickness also increased with increasing LM pectin concentration while glueyness increased with increasing HM pectin concentration.
Subject headings and genre
- TEKNIK OCH TEKNOLOGIER Annan teknik Livsmedelsteknik hsv//swe
- ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Food Engineering hsv//eng
- LANTBRUKSVETENSKAPER Lantbruksvetenskap, skogsbruk och fiske Livsmedelsvetenskap hsv//swe
- AGRICULTURAL SCIENCES Agriculture, Forestry and Fisheries Food Science hsv//eng
- Sweetness
- taste interrelationships
- Gels
- hydrocolloids
- Texture
- mixtures
- sourness
- behavior
- sodium chloride
- sucrose
- citric-acid
- solutions
- Rheology
- perceived sweetness
- Pectin
- viscosity
Added entries (persons, corporate bodies, meetings, titles ...)
- Wendin, K.RISE,SIK – Institutet för livsmedel och bioteknik (author)
- Hermansson, Anne-Marie,1945RISE,SIK – Institutet för livsmedel och bioteknik(Swepub:cth)amh (author)
- Chalmers tekniska högskolaSIK – Institutet för livsmedel och bioteknik (creator_code:org_t)
Related titles
- In:LWT - Food Science and Technology: Elsevier BV42:3, s. 788-7951096-11270023-6438
Internet link
- http://dx.doi.org/10.1016/j.lwt.2008.08.014FULLTEXT
- http://www.scopus.com/inward/record.url?eid=2-s2.0-57849109363&partnerID=40&md5=55337e9dda14eb080fba31b38319b96b
- https://doi.org/10.1016/j.lwt.2008.08.014
- https://research.chalmers.se/publication/115741
- https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-9245
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