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Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology
SIK, The Swedish Institute for Food and Biotechnology AB.ORCID iD: 0000-0002-7249-2628
2009 (English)In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 42, no 3, 788-795 p.Article in journal (Refereed) Published
Abstract [en]

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 CaCl(2), 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.

Place, publisher, year, edition, pages
2009. Vol. 42, no 3, 788-795 p.
Keyword [en]
Gels, Pectin, Sweetness, Texture, Rheology
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:hkr:diva-10419DOI: 10.1016/j.lwt.2008.08.014ISI: 000262711800018OAI: oai:DiVA.org:hkr-10419DiVA: diva2:617692
Available from: 2013-04-24 Created: 2013-04-23 Last updated: 2014-07-21Bibliographically approved

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Wendin, Karin
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CiteExportLink to record
Permanent link

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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf