Physicochemical and Sensory Characterisation of Interaction in Sodium-Chloride - Hydrocolloid Systems

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.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Human Resources and Family Studies

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Ayya, Nalini

Contributors dc:contributor

• Klein, Barbara P.

• Agriculture, Food Science and Technology
• Home Economics

Identifier

(UMI)AAI8823076

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/71749