Physicochemical and Sensory Characterisation of Interaction in Sodium-Chloride - Hydrocolloid Systems
Ayya, Nalini
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https://hdl.handle.net/2142/71749
Description
Title
Physicochemical and Sensory Characterisation of Interaction in Sodium-Chloride - Hydrocolloid Systems
Author(s)
Ayya, Nalini
Issue Date
1988
Doctoral Committee Chair(s)
Klein, Barbara P.
Department of Study
Human Resources and Family Studies
Discipline
Human Resources and Family Studies
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Home Economics
Abstract
Interactions between hydrocolloids and solutes result in highly specific taste modifying effects making it hard to predict the degree and direction of taste intensity changes, particularly in low viscosity systems. The objective of this study was to characterise the changes in saltiness perceived by a trained taste panel testing NaCl-hydrocolloid model systems that were freeze-dried (to increase interaction) and mechanically mixed. The hydrocolloids selected were carboxymethylcellulose (CMC, ionic) and methylcellulose (MC, nonionic). Interaction between the ion and hydrocolloids was measured using Nuclear Magnetic Resonance (NMR) spectroscopy to probe the mobility of $\sp{23}$Na nucleus. In addition, changes in water sorption behaviour were also observed. Interaction was present in the ionic CMC systems but not in the MC systems, as seen by NMR and water sorption behaviour. The interaction was enhanced in the freeze-dried CMC systems. Significant differences in saltiness were perceived between the CMC and MC systems. The MC systems received a higher mean intensity value for saltiness when the scores were plotted as a function of sodium content, despite the inherent sodium content of the CMC. This difference in saltiness intensity was attributed to the inhibition of cationic saltiness by the anionic groups on the CMC, whereas, the nonionic MC did not interact with the ion to alter taste intensity. At high concentrations of added NaCl, the inhibitory effect was overcome. The study demonstrated the presence of interaction between the sodium ion and an ionic hydrocolloid and the effects of such interaction on modification of saltiness perception.
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