کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4317700 1290611 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose
چکیده انگلیسی

Model systems consisting of layers of mixed agar/gelatin gel were used to investigate the effect of the spatial distribution of sucrose on perceived sweetness intensity. 2-Alternative forced choice tests were performed with consumers to compare the sweetness of layered samples with an inhomogeneous distribution of sucrose to the sweetness of a reference sample with a homogeneous distribution. All samples had the same overall sucrose concentration (10%) and similar mechanical and rheological properties. Inhomogeneous samples that had large concentration gradients of sucrose between layers were perceived sweeter than the homogeneous reference. No differences in sweetness were observed between the reference and samples with small concentration gradients of sucrose. Additionally, the position of the layers containing sucrose did not affect sweetness. Results showed that an inhomogeneous distribution of sucrose can be used to reduce sucrose content by 20% without a decrease in sweetness intensity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Quality and Preference - Volume 21, Issue 7, October 2010, Pages 837–842
نویسندگان
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