The apparent sweetness of five different hydrocolloid gels prepared with equal amounts of sodium Sucaryl varied significantly (P < 0.01) when tested in a multiple paired arrangement by seven trained judges. Results from four replications consistently showed sweetness to be the greatest in carrageenan gels and the least in cornstarch gels. It was intermediate in low methoxyl pectin, agar and gelatin gels. Concentrations of gelling agents were selected to produce gels comparable in hardness. Characterization of mechanical textural properties with the GF‐Zenken Texturometer showed that gels of cornstarch and gelatin were more cohesive, springy, chewy and gummy than those of agar, low methoxyl pectin and carrageenan (P < 0.01). These findings suggested that gels which take more effort to disintegrate limit taste perception. Multiple regression analyses showed that the measured mechanical textural parameters accounted for 52.3% of the variability in sweetness scores suggesting that other characteristics may also play a role. Inspection of correlation coefficients of sweetness with single textural parameters showed no one characteristic as a dominating influence over sweetness.

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Handling of the steaks Consumer ques tionnaire Consumer surveys RESULTS AND DISCUSSION LaboraËory Results ObjecËive tests on ra\^r sËeaks Objective tests on cooked steaks Sensory tests on cooked steaks Correlations Consumer Evaluation Results Consumer criteria for judging quality of raw and cooked steaks Consumer preferences for sample steaks Consumer knowledge and understanding of beef inspection and grading MeaË shoppíng and servinp¡ preferences of respondents Consumer satisfacËion wiËh beef steak purchases

SUMMARY: Sweetness‐texture interactions in cornstarch, guar and carboxymethylcellulose were assessed by a trained sensory panel. Viscosity curves over a range of sucrose levels from 2.5 to 5.5% in the three gums were determined using a Brookfield viscometer. The relationship between viscosity curves and sweetness perception determined by rates of sweetness recognition, matching of equisweetness in different gums, apparent levels of sweetness and ranking of series of gums in order of sweetness indicated that gums with less viscosity drop as shear rates increase tend to mask sweetness perception.

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