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Thickening Agents Effects on Sodium Binding and Other Taste Qualities of Soup Systems
Author(s) -
ROSETT TERRI R.,
KENDREGAN SHERRY L.,
GAO YING,
SCHMIDT SHELLY J.,
KLEIN BARBARA P.
Publication year - 1996
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.1365-2621.1996.tb10939.x
Subject(s) - xanthan gum , food science , chemistry , taste , thickening agent , salt (chemistry) , sodium , food additive , starch , thickening , sodium salt , inorganic chemistry , organic chemistry , materials science , rheology , polymer science , composite material
Low sodium chicken broth with NaCl added to provide Na + concentrations in typical reduced Na + soups (144 and 288 mg Na + /240 mL serving) was thickened with commonly used gum, starch, or flour food additives. Xanthan gum suppressed saltiness as the result of ionic binding of Na + , as determined by sensory evaluation and 23 Na NMR spectroscopy. Saltiness was affected by added NaCl (p = 0.0001), thickener (p < 0.01), and added NaCl* thickener (p < 0.01), and positively correlated with chicken and overall flavors (p = 0.0001). Cornstarch provided body, no suppression of salt taste, and the greatest salt enhancement of chicken and overall flavors. In complex food systems, temperature and other factors affected Na + binding as measured by NMR pointing to the need for a new model.