Influence of texture on the temporal perception of sweetness of gelled systems
The aim of this work was to study how the texture of two hydrocolloid gelled systems with different mechanical properties - κ-carrageenan and gellan gum - sweetened with two sweeteners with different sweetening power - sucrose and aspartame - influence the temporal perception of sweetness using a time-intensity test. The results show that the different aspects of temporal perception of sweetness of hydrocolloid gels were related to their mechanical properties in different ways. Maximum sweetness intensity was closely related to the amount of deformation required to break the network and with its resistance to deformation. Meanwhile resistance to rupture was also an important factor influencing the variation in the rate of intensity decrease. The time needed to reach maximum sweetness intensity was only dependent on sweetener concentration.
Saved in:
| Main Authors: | , , , |
|---|---|
| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier BV
2007-08
|
| Subjects: | Time–intensity, Sweetness perception, Gellan gelsκ-Carrageenan gels, Sucrose, Aspartame, Mechanical properties, |
| Online Access: | http://hdl.handle.net/10261/332173 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
dig-iata-es-10261-332173 |
|---|---|
| record_format |
koha |
| spelling |
dig-iata-es-10261-3321732023-07-31T12:00:29Z Influence of texture on the temporal perception of sweetness of gelled systems Bayarri, Sara Rivas, Iván Izquierdo Faubel, Luis Costell Ibáñez, Elvira Ministerio de Educación y Cultura (España) Time–intensity Sweetness perception Gellan gelsκ-Carrageenan gels Sucrose Aspartame Mechanical properties The aim of this work was to study how the texture of two hydrocolloid gelled systems with different mechanical properties - κ-carrageenan and gellan gum - sweetened with two sweeteners with different sweetening power - sucrose and aspartame - influence the temporal perception of sweetness using a time-intensity test. The results show that the different aspects of temporal perception of sweetness of hydrocolloid gels were related to their mechanical properties in different ways. Maximum sweetness intensity was closely related to the amount of deformation required to break the network and with its resistance to deformation. Meanwhile resistance to rupture was also an important factor influencing the variation in the rate of intensity decrease. The time needed to reach maximum sweetness intensity was only dependent on sweetener concentration. This work has been carried out under Projects AGL2003-0052 and AGL2006-04027, financed by MEC, Spain. Authors also thank the Spanish agents of Premium Ingredients, S.L. for providing free samples of κ-carrageenan and gellan gum. 2023-07-31T12:00:29Z 2023-07-31T12:00:29Z 2007-08 2023-07-31T12:00:29Z artículo doi: 10.1016/j.foodres.2007.03.003 issn: 0963-9969 Food Research International 40(7): 900-908 (2007) http://hdl.handle.net/10261/332173 http://dx.doi.org/10.1016/j.foodres.2007.03.003 Sí none Elsevier BV |
| institution |
IATA ES |
| collection |
DSpace |
| country |
España |
| countrycode |
ES |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
dig-iata-es |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
Biblioteca del IATA España |
| topic |
Time–intensity Sweetness perception Gellan gelsκ-Carrageenan gels Sucrose Aspartame Mechanical properties Time–intensity Sweetness perception Gellan gelsκ-Carrageenan gels Sucrose Aspartame Mechanical properties |
| spellingShingle |
Time–intensity Sweetness perception Gellan gelsκ-Carrageenan gels Sucrose Aspartame Mechanical properties Time–intensity Sweetness perception Gellan gelsκ-Carrageenan gels Sucrose Aspartame Mechanical properties Bayarri, Sara Rivas, Iván Izquierdo Faubel, Luis Costell Ibáñez, Elvira Influence of texture on the temporal perception of sweetness of gelled systems |
| description |
The aim of this work was to study how the texture of two hydrocolloid gelled systems with different mechanical properties - κ-carrageenan and gellan gum - sweetened with two sweeteners with different sweetening power - sucrose and aspartame - influence the temporal perception of sweetness using a time-intensity test. The results show that the different aspects of temporal perception of sweetness of hydrocolloid gels were related to their mechanical properties in different ways. Maximum sweetness intensity was closely related to the amount of deformation required to break the network and with its resistance to deformation. Meanwhile resistance to rupture was also an important factor influencing the variation in the rate of intensity decrease. The time needed to reach maximum sweetness intensity was only dependent on sweetener concentration. |
| author2 |
Ministerio de Educación y Cultura (España) |
| author_facet |
Ministerio de Educación y Cultura (España) Bayarri, Sara Rivas, Iván Izquierdo Faubel, Luis Costell Ibáñez, Elvira |
| format |
artículo |
| topic_facet |
Time–intensity Sweetness perception Gellan gelsκ-Carrageenan gels Sucrose Aspartame Mechanical properties |
| author |
Bayarri, Sara Rivas, Iván Izquierdo Faubel, Luis Costell Ibáñez, Elvira |
| author_sort |
Bayarri, Sara |
| title |
Influence of texture on the temporal perception of sweetness of gelled systems |
| title_short |
Influence of texture on the temporal perception of sweetness of gelled systems |
| title_full |
Influence of texture on the temporal perception of sweetness of gelled systems |
| title_fullStr |
Influence of texture on the temporal perception of sweetness of gelled systems |
| title_full_unstemmed |
Influence of texture on the temporal perception of sweetness of gelled systems |
| title_sort |
influence of texture on the temporal perception of sweetness of gelled systems |
| publisher |
Elsevier BV |
| publishDate |
2007-08 |
| url |
http://hdl.handle.net/10261/332173 |
| work_keys_str_mv |
AT bayarrisara influenceoftextureonthetemporalperceptionofsweetnessofgelledsystems AT rivasivan influenceoftextureonthetemporalperceptionofsweetnessofgelledsystems AT izquierdofaubelluis influenceoftextureonthetemporalperceptionofsweetnessofgelledsystems AT costellibanezelvira influenceoftextureonthetemporalperceptionofsweetnessofgelledsystems |
| _version_ |
1777670289680760832 |