SENSORY PERCEPTION AND RHEOLOGY OF FLAVORED GELS

被引：0
|
作者：
CHAI, E
OAKENFULL, DG
MCBRIDE, RL
LANE, AG
机构：
来源：
FOOD AUSTRALIA | 1991年 / 43卷 / 06期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Sensory perception depends not only on the rheological properties of gels but also on the identity of the gelling agent. Orange flavoured gels were prepared from alginate, kappa-carrageenan or agar. Smoothness, flavour and sweetness decreased with gel strength; firmness increased with gel strength. The perceived firmness of alginate gels was greater than that of kappa-carrageenan gels having the same rupture strength or shear modulus; but smoothness, sweetness and flavour were greater in the kappa-carrageenan gels.
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