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SWEETNESS PERCEPTION IN RELATION TO SOME TEXTURAL CHARACTERISTICS OF HYDROCOLLOID GELS
Author(s) -
MARSHALL SUSAN G.,
VAISEY MARION
Publication year - 1972
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1972.tb00621.x
Subject(s) - sweetness , gelatin , pectin , food science , carrageenan , taste , chemistry , agar , chromatography , materials science , biochemistry , bacteria , biology , genetics
The apparent sweetness of five different hydrocolloid gels prepared with equal amounts of sodium Sucaryl varied significantly ( P < 0.01) when tested in a multiple paired arrangement by seven trained judges. Results from four replications consistently showed sweetness to be the greatest in carrageenan gels and the least in cornstarch gels. It was intermediate in low methoxyl pectin, agar and gelatin gels. Concentrations of gelling agents were selected to produce gels comparable in hardness. Characterization of mechanical textural properties with the GF‐Zenken Texturometer showed that gels of cornstarch and gelatin were more cohesive, springy, chewy and gummy than those of agar, low methoxyl pectin and carrageenan ( P < 0.01). These findings suggested that gels which take more effort to disintegrate limit taste perception. Multiple regression analyses showed that the measured mechanical textural parameters accounted for 52.3% of the variability in sweetness scores suggesting that other characteristics may also play a role. Inspection of correlation coefficients of sweetness with single textural parameters showed no one characteristic as a dominating influence over sweetness.