Viscosity drives texture perception of protein beverages more than hydrocolloid type.
flavor
hydrocolloids
taste
temporal sensations
texture
viscosity
Journal
Journal of texture studies
ISSN: 1745-4603
Titre abrégé: J Texture Stud
Pays: England
ID NLM: 0252052
Informations de publication
Date de publication:
02 2020
02 2020
Historique:
received:
29
03
2019
revised:
13
06
2019
accepted:
01
07
2019
pubmed:
20
7
2019
medline:
5
6
2021
entrez:
20
7
2019
Statut:
ppublish
Résumé
Hydrocolloids are added to alter rheological properties of beverages but have other properties that can contribute to overall taste and texture perception. In this study, tapioca starch and λ-carrageenan were used to determine how hydrocolloid type, viscosity level (4-6 mPa·s, 25-30 mPa·s, and 50-60 mPa·s at 50 s
Substances chimiques
Colloids
0
Proteins
0
Carrageenan
9000-07-1
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
78-91Informations de copyright
© 2019 Wiley Periodicals, Inc.
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