September
2003
Volume
80
Number
5
Pages
536
—
541
Authors
Marika
Lyly
,
1
,
2
Marjatta
Salmenkallio-Marttila
,
1
Tapani
Suortti
,
1
Karin
Autio
,
1
Kaisa
Poutanen
,
1
and
Liisa
Lähteenmäki
1
Affiliations
VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland.
Corresponding author. E-mail: marika.lyly@vtt.fi. Phone: +358 9 456 5837. Fax: +358 9 455 2103.
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RelatedArticle
Accepted December 24, 2002.
Abstract
ABSTRACT
The aim was to study the effect of concentration and molecular weight of four different β-glucan preparations on the perceived sensory quality of a beverage prototype. The correlations between sensory and instrumental measures were investigated. Two of the preparations were brantype containing high molecular weight β-glucan, two were more-processed low molecular weight β-glucan preparations. Twelve beverage samples containing 0.25–2% β-glucan and one reference sample thickened with carboxymethyl cellulose (CMC) were profiled by a sensory panel and analyzed by instrumental measurements (viscosity and molecular weight). Sensory profiles of the beverages varied at the same concentration of β-glucan, depending on β-glucan preparation. Beverages made with the bran-type preparations were more viscous and had higher perceived thickness than beverages made with more-processed, low molecular weight preparations. Moderate correlations were obtained between perceived thickness and sliminess and instrumental viscosity at all shear rates between 26 and 100/sec (r = 0.63–0.78; P ≤ 0.001). Technologically, more-processed β-glucan preparations are easier to add into a beverage in amounts sufficient for achieving a physiologically functional amount of β-glucan in a product.
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© 2003 American Association of Cereal Chemists, Inc.