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Some Sensory Effects of Hydrocolloid Sols on Sweetness
Author(s) -
VAISEY M.,
BRU R.,
COOPER J.
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb12788.x
Subject(s) - sweetness , food science , chemistry , viscometer , viscosity , sensory system , taste , chromatography , materials science , psychology , composite material , cognitive psychology
SUMMARY: Sweetness‐texture interactions in cornstarch, guar and carboxymethylcellulose were assessed by a trained sensory panel. Viscosity curves over a range of sucrose levels from 2.5 to 5.5% in the three gums were determined using a Brookfield viscometer. The relationship between viscosity curves and sweetness perception determined by rates of sweetness recognition, matching of equisweetness in different gums, apparent levels of sweetness and ranking of series of gums in order of sweetness indicated that gums with less viscosity drop as shear rates increase tend to mask sweetness perception.