| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 605958 | Food Hydrocolloids | 2007 | 16 Pages |
Abstract
QDA panel tests showed that breakdown mechanisms and serum release were the major factors in sensory perception of the gels. Gels fracturing only along a few planes were perceived as firm and crumbly whereas gels showing multiple fracture events were perceived as spreadable. Gels releasing high amount of serum were perceived as watery. The study confirmed the essential role of microstructure in sensory perception of mixed gels.
Keywords
LBGSEC-MALLSQDAGDLCLSMWPIPCALocust bean gumPrincipal components analysisQuantitative descriptive analysisANOVAone-way analysis of varianceSensoryMicrostructureSerumFracture mechanismsconfocal laser scanning microscopyCorrelationWhey proteinsWhey protein isolatePolysaccharidesMixed gelsGlucono-δ-lactone
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
L. van den Berg, T. van Vliet, E. van der Linden, M.A.J.S. van Boekel, F. van de Velde,