Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2388-2393

  Holm, Karin ^a,b,c   Wendin, Karin ^b   Hermansson, Anne Marie ^b,c  

^a Nordic Sugar AB   (Sweden)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^c CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Gelatin; Gels; Rheology; Sugar distribution; Sweetness

Indexed keywords

HARDNESS;

BREAKDOWN BEHAVIOR; GELATIN; GELATIN GELS; LAYERED SAMPLE; RHEOLOGICAL PROPERTY; SUGAR CONCENTRATION; SUGAR DISTRIBUTION; SWEETNESS; TEXTURE PERCEPTION; TOTAL SUGARS;

GELS;

EID: 70149118331     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.06.016     Document Type: Article

References (19)

1. Al-Marhoobi I.M., and Kasapis S. Note. Further evidence of the changing nature of biopolymer networks in the presence of sugar. Carbohydrate Research 340 4 (2005) 771-774
2. Boland A.B., Delahunty C.M., and van Ruth S.M. Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception. Food Chemistry 96 3 (2006) 452-460
3. Chanasattru W., Corradini M.G., and Peleg M. Determination of practically significant differences in the sensorily perceived consistency of semiliquid foods. Journal of Texture Studies 33 (2002) 445-460
4. DeMars L.L., and Ziegler G.R. Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids 15 4-6 (2001) 643-653
5. Holm K., Wendin K., and Hermansson A.-M. Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology. LWT - Food Science and Technology 42 (2009) 788-795
6. Johnston-Banks F.A. Gelatine. In: Harris P. (Ed). Food gels (1990), Elsevier Science Publishers Ltd, London 233-289
7. Jonasson J.K., Lorén N., Olofsson P., Nydén M., and Rudemo M. A pixel-based likelihood framework for analysis of FRAP data. Journal of Microscopy 232 Pt 2 (2008) 260-269
8. Kasapis S., and Al-Marhoobi I.M. Gelatin vs polysaccharide in mixture with sugar. Biomacromolecules 4 5 (2003) 1142-1149
9. Lawless H.T., and Heymann H. Sensory evaluation of food principles and practices (1998), Springer Science, New York
10. Ledward D.A. Functional properties of gelatin. In: Phillips G.O., Wedlock D.J., and Williams P.A. (Eds). Gums and stabilisers for the food industry Vol. 5 (1990), Oxford University Press, Oxford 145-155
11. Mageean M.P., Kristott J.U., and Jones S.A. Leatherhead scientific & technical surveys. Physical properties of sugars and their solutions Vol. 172 (1991)
12. Metcalf K.L., and Vickers Z.M. Taste intensities of oil-in-water emulsions with varying fat content. Journal of Sensory Studies 17 5 (2002) 379-390
13. Moritaka H., and Natio S. Agar and gelatin gel flavor release. Journal of Texture Studies 33 3 (2002) 201-214
14. Morris E.R. Rheological and organoleptic properties of food hydrocolloids. In: Nishinari K., and Doi E. (Eds). Food hydrocolloids: Structures, properties and functions (1994), Plenum Press, New York 201-210
15. Ramachandran G.N. Treatise on collagen (1967), Academic Press, New York
16. Tomic O., Nilsen A., Martens M., and Naes T. Visualization of sensory profiling data for performance monitoring. LWT - Food Science and Technology 40 2 (2007) 262-269
17. Wendin K., Solheim R., Allmere T., and Johansson L. Flavour and texture in sourmilk affected by thickener and fat content. Food Quality and Preferences 8 4 (1997) 281-291
18. Wilson C.E., and Brown W.E. Influence of food matrix structure and oral breakdown during mastication on temporal perception of flavor. Journal of Sensory Studies 12 1 (1997) 69-86
19. Yamamoto Y., and Nakabayashi M. Enhancing effect of an oil phase on the sensory intensity of salt taste of NaCl in oil/water emulsions. Journal of Texture Studies 30 5 (1999) 581-590