Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains
Artikel i vetenskaplig tidskrift, 2009

Layered and homogeneous gelatin gels with controlled theological properties were compared for their sensory characteristics, specifically sweetness, hardness, breakdown behaviour and frothing. All gels and layers had a gelatin/water concentration of 5%. The total sugar concentration was 9% in the layered samples and 0, 9,15 or 22.5% in the homogeneous samples. These concentrations corresponded to the concentrations in the single layers. A seven-layered sample with different sugar concentrations in the layers gave a higher early sweetness intensity than a homogeneous gel with the same mean total sugar concentration. All layered gels were similar in hardness, breakdown behaviour and frothing; for the homogenous samples, sensory hardness was decreased in samples with much sugar. These gels also fell into smaller pieces than the sugarless sample. This study shows that it is possible by controlling the sugar distribution within a sample to produce sweeter gels while the sugar content is maintained. (C) 2009 Elsevier Ltd. All rights reserved.

emulsions

Sweetness

taste

Gelatin

fat-content

Rheology

Gels

Sugar distribution

flavor release

pectin gels

Författare

Karin Holm

Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

K. Wendin

Swedish Institute for Food and Biotechnology

Anne-Marie Hermansson

Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Food Hydrocolloids

0268-005X (ISSN)

Vol. 23 2388-2393

Ämneskategorier

Livsmedelsteknik

DOI

10.1016/j.foodhyd.2009.06.016