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- OpenAccess
Taste- and Flavour-Quenching of Horseradish by Hydrocolloids
並列摘要
The intended aim of this study was to investigate the influence of different hydrocolloids on the pungency of horseradish. The utilized hydrocolloids were alginate, gellan gum and agar, each hydrocolloid was used in different concentrations. Horseradish-hydrocolloid-mixtures were prepared and tested by a taste panel. In general, the panelists got several samples of these horseradish-hydrocolloid-mixtures to order them in an increasing ranking according to pungency. The results show some distinctions in the effect of masking: Using alginate, the pungency of horseradish decreases right from the beginning continuously whereas the masking effect of gellan gum as well as agar started not before 2%.
延伸閱讀
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