Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology
Artikel i vetenskaplig tidskrift, 2009

Pure low-methoxyl (LM) pectin and mixtures of LM and high-methoxyl (HM) pectin in different ratios were used to produce gels with control over the theological parameter storage modulus (G'). The gels either had similar pectin concentrations and different G' values, or different pectin concentrations and similar G' values. All gels were prepared with 30 g/100 g sugar, in the presence of 0.1 g/100 g CaCl2, at pH 3.5; these are conditions that favour gel formation of both LM and HM pectin. The gels were compared for their sensory characteristics; specifically sweetness, sourness, thickness, and glueyness. Sweetness was found to increase with increasing storage modulus (G') in pectin gets of similar pectin concentration, but different G' values. Gels with higher proportions of LM pectin were perceived as sweeter than those with low LM pectin ratios. These gels also had increasing loss modulus (G ''), and increasing differences between G' and G '', which indicates that diffusion has a bearing on the perception of sweetness in pectin gels. Thickness and glueyness were mostly determined by total pectin concentration. Thickness also increased with increasing LM pectin concentration while glueyness increased with increasing HM pectin concentration.

solutions

behavior

sodium chloride

taste interrelationships

Gels

Texture

Pectin

perceived sweetness

viscosity

hydrocolloids

sourness

Rheology

mixtures

Sweetness

citric-acid

sucrose

Författare

Karin Holm

Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

K. Wendin

Swedish Institute for Food and Biotechnology

Anne-Marie Hermansson

SuMo Biomaterials

Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

LWT - Food Science and Technology

0023-6438 (ISSN) 1096-1127 (eISSN)

Vol. 42 788-795

Ämneskategorier

Livsmedelsteknik

DOI

10.1016/j.lwt.2008.08.014