Bitter taste masking of enzyme-treated soy protein in water and bread
| Autor: | Anne S Bertelsen, Ulla Kidmose, Tine A. Knudsen, Stine Møller, Anne Laursen |
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| Rok vydání: | 2018 |
| Předmět: |
chemistry.chemical_classification
Nutrition and Dietetics Sucrose Aqueous solution food and beverages 04 agricultural and veterinary sciences Sweetness Bitter taste Xylitol Maltodextrin 040401 food science carbohydrates (lipids) chemistry.chemical_compound 0404 agricultural biotechnology Enzyme stomatognathic system chemistry Food science Agronomy and Crop Science Soy protein psychological phenomena and processes Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 98:3860-3869 |
| ISSN: | 0022-5142 |
| Popis: | Bioactive protein hydrolysates are often very bitter. To overcome this challenge, xylitol, sucrose, α-cyclodextrin, maltodextrin and combinations of these were tested systematically as bitter-masking agents of an enzyme-treated soy protein in an aqueous model and in a bread model. Sensory descriptive analysis was used to reveal the bitter-masking effect of the taste-masking blends on the enzyme-treated soy protein.; Results: In water, xylitol, sucrose and maltodextrin reduced bitterness significantly, whereas α-cyclodextrin did not. No significant difference was observed in bitterness reduction between xylitol and sucrose. Both reduced bitterness significantly more than maltodextrin. No interactions between the taste-masking agents affecting bitterness reduction were found. Clearer bitter-masking effects were seen in the aqueous model compared with the bread model. The bitter-masking effects of α-cyclodextrin and maltodextrin were similar between water and bread. The effect of xylitol and sucrose on bitterness suppression varied between the systems. In water, bitterness was negatively correlated with sweetness. In bread, bitterness was negatively correlated with freshness, and maltodextrin significantly reduced bitterness of the enzyme-treated soy protein and increased freshness.; Conclusion: Bitter-masking effects were generally more discernible in the aqueous model compared with the bread model. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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