Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum

Autor:	V.L. van Stokkom, Olaf van Kooten, Cees de Graaf, Markus Stieger
Rok vydání:	2018
Předmět:	0301 basic medicine Taste 030109 nutrition & dietetics food.ingredient Chemistry Sunflower oil food and beverages Umami Sweetness 03 medical and health sciences chemistry.chemical_compound food stomatognathic system Food science Sugar Citric acid Caffeine Food Science
Zdroj:	Journal of Food Science. 83:2578-2585
ISSN:	0022-1147
DOI:	10.1111/1750-3841.14325
Popis:	Vegetables have low taste intensities, which might contribute to low acceptance. The aim of this study was to investigate the effect of taste (sweetness, sourness, bitterness, umami, and saltiness) and fattiness enhancement on consumer acceptance of cucumber and green capsicum purees. Three concentrations of sugar, citric acid, caffeine, mono-sodium glutamate, NaCl, and sunflower oil were added to pureed cucumber and green capsicum. Subjects (n = 66, 35.6 ± 17.7 y) rated taste and fattiness intensity. Different subjects (n = 100, 33.2 ± 16.5 years) evaluated acceptance of all pureed vegetables. Taste intensities of vegetable purees were significantly different (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0882f9412674e54f58b10bff85c9e0b3 https://doi.org/10.1111/1750-3841.14325 Zobrazit plný text záznamu Plný text