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Xanthan, Hydroxypropyl Methyl Cellulose and High Fructose Corn Syrup Sensory Effects in a Reduced Calorie Syrup Model
Author(s) -
FRYER LEANN C.,
ARAMOUNI FADI M.,
IV EDGAR CHAMBERS
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.tb14770.x
Subject(s) - sweetness , glucose syrup , food science , chemistry , xanthan gum , fructose , viscosity , maltodextrin , absorption (acoustics) , corn syrup , starch , chromatography , taste , materials science , spray drying , rheology , composite material
Reduced calorie fruit syrup model systems were prepared using xanthan (0.01–0.49%), hydroxypropyl methyl cellulose (HPMC) (0.2–0.8%), and high fructose corn syrup (HFCS) (33–43% soluble solids). A central composite design was used to formulate 15 different products for study using response surface methodology (RSM). The model syrups were tested for viscosity; pH; percent solids; and the following sensory attributes: pourability, thickness, slipperiness, absorption into pancakes, sweetness and off‐flavors. Viscosity, pourability, slipperiness, and absorption into pancakes highly correlated with each other. Higher gum levels increased viscosity and slipperiness but decreased pourability and absorption into pancakes. Increased solid levels were associated with decreased viscosity and slipperiness. Sweetness perception was not affected.