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Effect of hydrocolloid type on rheological and sensory properties of pureed carrots

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Title: Effect of hydrocolloid type on rheological and sensory properties of pureed carrots
Author: Sharma, Madhu
Department: Department of Food Science
Program: Food Science
Advisor: Duizer, Lisa
Abstract: Hydrocolloids are added to pureed foods to give desired consistency based on visual judgement, due to the existing qualitative guidelines. The current study was undertaken to understand how different hydrocolloids affect texture and other sensory modalities of pureed carrots when viscosity is kept within a specific range. Eight hydrocolloids and one commercial sample were tested using small (rheology) and large deformation (rheology and TPA) instrumental measurements. Sensory analysis was also conducted. Hydrocolloids showed differences in gel strength (small deformation) and ease of deformation to make a swallow-able bolus (large deformation) and similarities in elastic behaviour. Trained panel sensory results indicated textural similarities among some hydrocolloids. Partial napping gave a product map and associated descriptors of each hydrocolloid for appearance, flavour and texture. Hydrocolloids with similarities in texture differed in appearance and flavour. This data can be used for understanding the impact of hydrocolloids on foods for individuals with dysphagia.
Date: 2015-04
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