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

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dc.contributor.advisor Duizer, Lisa Sharma, Madhu 2015-04-21T14:05:48Z 2016-04-13T05:00:22Z 2015-04 2015-04-13 2015-04-21
dc.description.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. en_US
dc.description.sponsorship University of Guelph – OMAFRA partnership en_US
dc.language.iso en en_US
dc.subject Hydrocolloid en_US
dc.subject Rheology en_US
dc.subject Sensory en_US
dc.subject Dysphagia en_US
dc.subject Napping en_US
dc.subject Pureed Foods en_US
dc.subject TPA en_US
dc.subject Texture Profile Analysis en_US
dc.subject Correlation en_US
dc.subject Small Deformation en_US
dc.subject Large Deformation en_US
dc.subject Appearance en_US
dc.subject Flavour en_US
dc.subject Texture en_US
dc.subject Viscosity en_US
dc.title Effect of hydrocolloid type on rheological and sensory properties of pureed carrots en_US
dc.type Thesis en_US Food Science en_US Master of Science en_US Department of Food Science en_US

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