Descriptive and Temporal Saltiness Perception Properties of Model Solid Lipoproteic Colloid Foods-Implications for Sodium Reduction
作者： Wan-Yuan Kuo , Youngsoo Lee
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摘要: Solid lipoproteic colloid (SLC) foods that consist of an oil-in-water emulsion lipid and protein such as cheese sausage contribute a significant amount sodium to modern diets. This study aimed correlate the overall saltiness perception texture temporal SLCs understand during oral processing. Model with varying levels fat were prepared via pressure homogenization whey isolate, anhydrous milk fat, NaCl, followed by heat-induced gelation. Descriptive sensory analysis (DSA) time-intensity (TI) method used characterize profiles properties SLCs, respectively. Principal component (PCA) cluster DSA results showed samples grouped based on formulation pressures. The maximum intensity in TI curves increased decreasing contents PCA taste attributes from parameters nonfat clustered together, characterized salty taste, syneresis texture, initial intensity. When only fat-containing analyzed, attribute correlated significantly fracturable syneresis. dependence discovered this provided insights for future development reduced-sodium products.
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