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University of Illinois at Urbana-Champaign
Sensory Perceptions of Potassium Salts in Liquid and Solid Model Systems
Abstract
dc:descriptionOverall 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.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science and Human Nutrition
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2015
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Mentavlos, Anastasia A.
- Contributors dc:contributor
-
- Klein, Barbara P.
Subjects
dc:subject × 1Rights
- Language dc:language
- eng
Identifiers
dc:identifier.*- Identifier
- (MiAaPQ)AAI3101922
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/83685