Effect of thickening agents on perceived viscosity and acidity of model beverages

Zdenka Panovská, Alena Váchová and Jan Pokorný
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Zdenka Panovská: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Alena Váchová: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2012, vol. 30, issue 5, 442-445

Abstract: The effect of thickening agents - methyl cellulose, hydroxyethyl cellulose, sodium carboxymethyl cellulose, and xanthan gum - solutions on the sensory viscosity was investigated in the concentration range of 0-0.8%. The perceived viscosity was proportional to the logarithm of kinematic viscosity in the presence of citric and malic acids. The viscosity was inversely proportional to the acidity at the viscosity levels higher than 10 mm2/s. A liquid of high viscosity thus possess lower acidity than aqueous or low-viscosity solutions. No significant differences were found between the effects of different thickening agents.

Keywords: sensory evaluation; acid taste; cellulose derivatives; model samples; viscosimeter (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:286-2011-cjfs

DOI: 10.17221/286/2011-CJFS

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