Effect of Hydrocolloids on Apparent Viscosity and Sensory Properties of Selected Beverages1

Abstract

The effects were studied of low concentrations of 5 selected hydrocolloids (xanthan, hydroxypropylcellulose, sodium alginate, and carboxymethylcellulose of low and medium viscosity types) on viscosity and sensory properties of 3 commercial beverages: tomato juice, orange drink and soluble coffee. Tomato juice and orange drink were tested at 0° and 22°C, while coffee was tested at 22° and 60°C by 11‐14 highly trained judges. Apparent physical viscosity was determined with a Brookfield uiscometer. Due to precipitate formation, it was not possible to test sodium alginate in orange drink nor hydroxypropylcellulose in coffee at 60°C. Without exception, increasing the hydrocolloid concentration significantly depressed (P < 0.001) the flavor and aroma intensities of all beverages a t both test temperatures. Taste effects were specific for the gumlbeverage combinations. In general, gums depressed the sourness and saltiness of tomato juice, the sourness of orange drink and the bitterness of coffee. Both physical and oral viscosities increased with gum concentration and decreased with temperature. Positive synergism was displayed by gums in tomato juice and orange drink. Excellent correlations (r > 0.9) were obtained between sensory and physical viscosities.

Perception of sweetness and bitterness in different vehicles

“…Previously, it was proved that an increase in taste threshold and a decrease in suprathreshold taste intensity are parallel to the increase in viscosity in which the tastant is dispersed (Arabie & Moskowitz, 1971;Lundgren et al, 1986;Pangborn et al, 1978). However, when a low range of viscosities was analyzed, the effects were rather specific for the gum/compound combination (Pangborn et aI., 1973) and were also found to depend on the pseudoplastic nature of the hydrocolloid (Christensen, 1980a).…”

“…The replacement of water for a thickening or gelling agent generally reduces perceived taste intensity (Arabie & Moskowitz, 1971;Christensen, 1980aChristensen, , 1980bKokini, Bistani, Poole, & Stier, 1982;Pangborn, Gibbs, & Tassan, 1978;Pangborn, Trabue, & Szczesniak, 1973;Stone & Oliver, 1966).…”

Rheological and structural evaluations of commercial italian salad dressings

“…Xanthan gum is an extracellular polysaccharide secreted by a wide range of bacteria of the genus Xanthomonas, and it can be employed as a thickening or stabilizing agent and, under appropriate conditions, as a gelling agent (MORRIS, 2006). It is often used in sauces and dressings in combination with other thickeners to provide the desired rheological behavior (PANGBORN; GIBBS; TASSAN, 1978;O'CARROLL, 1997). Maltodextrin is a starch hydrolysis product obtained by acid catalysis or a specific enzymatic action, and it is a mixture of high and low molar weight material.…”

Hydrocolloid sour taste control in pasteurized rice

“…A decrease in sourness intensity perception has been observed as the concentration of acidified κ-carrageenan solutions increased from 0.10 to 0.20 %w/v (Table 1). Decrease in taste intensity perception through the addition of thickeners such as gums and hydrocolloids have been previously reported in studies on the effect of viscosity on the taste intensity of food systems (Moskowitz and Arabie 1970;Pangborn et al 1978;and Malkki et al 1990). No apparent masking of sourness perception was observed for acidified CMC aqueous solutions of 0.10 and 0.20 % (w/v).…”