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Effect of thickening agents on perceived viscosity and acidity of model beverages

Author

Listed:
  • Zdenka PANOVSKÁ

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Alena VÁCHOVÁ

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Jan POKORNÝ

Abstract

The effect of thickening agents - methyl cellulose, hydroxyethyl cellulose, sodium carboxymethyl cellulose, and xanthan gum - solutions on the sensory viscosity was investigated in the concentration range of 0-0.8%. The perceived viscosity was proportional to the logarithm of kinematic viscosity in the presence of citric and malic acids. The viscosity was inversely proportional to the acidity at the viscosity levels higher than 10 mm2/s. A liquid of high viscosity thus possess lower acidity than aqueous or low-viscosity solutions. No significant differences were found between the effects of different thickening agents.

Suggested Citation

  • Zdenka PANOVSKÁ & Alena VÁCHOVÁ & Jan POKORNÝ, 2012. "Effect of thickening agents on perceived viscosity and acidity of model beverages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(5), pages 442-445.
    • Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:5:id:286-2011-cjfs
    DOI: 10.17221/286/2011-CJFS
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    References listed on IDEAS

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    1. A. Šedivá & Z. Panovská & J. Pokorný, 2004. "Effect of viscosity on the perceived intensity of acid taste," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(4), pages 143-150.
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