Sensory Perceptions of Potassium Salts in Liquid and Solid Model Systems
Mentavlos, Anastasia A.
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https://hdl.handle.net/2142/83685
Description
Title
Sensory Perceptions of Potassium Salts in Liquid and Solid Model Systems
Author(s)
Mentavlos, Anastasia A.
Issue Date
2003
Doctoral Committee Chair(s)
Klein, Barbara P.
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Language
eng
Abstract
Overall this research substantiated that potassium's sensory impact on flavor perceptions is concentration dependent. High concentrations elicit bitter and other unpleasant perceptions. Presence of xanthan could aid in formulating fortified potassium products by lessening potassium's adverse flavor impact. A formulation containing 431 mg of added K+/100 gram sample, equivalent to that of a small banana, showed minimal sensory deviations from the control sample.
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