The rheological effect of hydrocolloids on selected attributes of a lemon flavored beverage containing artificial sweeteners

dc.contributor.authorScharf, Melissaen
dc.contributor.departmentHuman Nutrition and Foodsen
dc.date.accessioned2014-03-14T21:26:54Zen
dc.date.adate2009-01-10en
dc.date.available2014-03-14T21:26:54Zen
dc.date.issued1994en
dc.date.rdate2009-01-10en
dc.date.sdate2009-01-10en
dc.description.abstractBecause of the increased demand for low calorie products, more products are being sweetened with artificial sweeteners. Perceived sweetness may be affected by other food ingredients, such as hydrocolloids. The purpose of this study was to examine the effects of xanthan gum, carboxymethyicellulose-low, and carboxymethylcellulose-medium on the attributes of a lemon flavored beverage sweetened with an artificial sweetener. Each hydrocolloid was added to the beverages to attain the following viscosities - 10 cps, 15 cps, and 20 Ctps. The table top formulations of artificial sweeteners used to sweeten the beverage samples were Sweet One® (contains acesulfame-K) and Equal® (contains aspartame). A modified Quantitative Descriptive Analysis method was used as the sensory evaluation technique to determine the intensity of sourness, sweetness, lemon flavor, bitterness, and aftertaste in the beverages of varying viscosities. In the samples containing Sweet One®, CMC-L increased sweetness whereas in the samples containing Equal®, sweetness first decreased significantly before increasing with increasing viscosity. CMC-M did not Significantly affect the sweetness of either sweetener although it tended to decrease the sweetness of Equal®. CMC-L and CMC-M decreased lemon flavor and sourness in the samples with both sweeteners; CMC-L decreased the intensity of these attributes more than CMC-M. The only significant change caused by the addition of xanthan gum to the beverages was a decrease in the sweetness of the samples sweetened with Equal®. Xanthan gum affected the attributes of the lemon flavored beverages the least whereas CMC-L had the greatest effect on the attributes.en
dc.description.degreeMaster of Scienceen
dc.format.extentix, 76 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-01102009-063855en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-01102009-063855/en
dc.identifier.urihttp://hdl.handle.net/10919/40580en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1994.S337.pdfen
dc.relation.isformatofOCLC# 31278041en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1994.S337en
dc.subject.lcshFruit drinksen
dc.subject.lcshGums and resinsen
dc.subject.lcshNonnutritive sweetenersen
dc.titleThe rheological effect of hydrocolloids on selected attributes of a lemon flavored beverage containing artificial sweetenersen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineHuman Nutrition and Foodsen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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