hkr.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
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
Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains
SIK, The Swedish Institute for Food and Biotechnology AB.ORCID iD: 0000-0002-7249-2628
2009 (English)In: Food Hydrocolloids, ISSN 0268-005X, Vol. 23, no 8, 2388-2393 p.Article in journal (Refereed) Published
Abstract [en]

Layered and homogeneous gelatin gels with controlled theological properties were compared for their sensory characteristics, specifically sweetness, hardness, breakdown behaviour and frothing. All gels and layers had a gelatin/water concentration of 5%. The total sugar concentration was 9% in the layered samples and 0, 9,15 or 22.5% in the homogeneous samples. These concentrations corresponded to the concentrations in the single layers. A seven-layered sample with different sugar concentrations in the layers gave a higher early sweetness intensity than a homogeneous gel with the same mean total sugar concentration. All layered gels were similar in hardness, breakdown behaviour and frothing; for the homogenous samples, sensory hardness was decreased in samples with much sugar. These gels also fell into smaller pieces than the sugarless sample. This study shows that it is possible by controlling the sugar distribution within a sample to produce sweeter gels while the sugar content is maintained.

Place, publisher, year, edition, pages
2009. Vol. 23, no 8, 2388-2393 p.
Keyword [en]
Gels, Gelatin, Sweetness, Sugar distribution, Rheology
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:hkr:diva-10418DOI: 10.1016/j.foodhyd.2009.06.016ISI: 000270890200046OAI: oai:DiVA.org:hkr-10418DiVA: diva2:617693
Available from: 2013-04-24 Created: 2013-04-23 Last updated: 2014-07-21Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full text

Search in DiVA

By author/editor
Wendin, Karin
In the same journal
Food Hydrocolloids
Nutrition and Dietetics

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 209 hits
CiteExportLink to record
Permanent link

Direct link
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