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FQI 30 Development of physically modified hydrocolloids and starches for enchased salt perception - FT1715

Description
The objective of this project was “to develop further what is believed to be a novel and important idea with respect to salt perception from thickened liquid foods such as soups and sauces.” It confirmed: “that salt perception from products of the same viscosity can vary widely depending on how efficiently the liquid products mixes with saliva in the mouth. In particular, it showed that particulate thickeners mix better in the mouth and give rise to greatly enhanced salt perception.
Objective
• To produce a range of ingredients, suitable for thickened foods, by using novel processes for physical modification (particularly by extrusion and steam processing) of hydrocolloids and starches.
• To evaluate processing methods in terms of energy efficiency and use of sustainable materials.
• To carry out sensory work to quantify the improvements in salt perception and mouthfeel from the consumer perspective of the new ingredients.
• To relate sensory properties to solution structure, as characterised by a range of methods, particularly rheology, calorimetry and mixing behaviour.
• To confirm preliminary work from the Bridge LINK project that mixing behaviour measured in vitro is relevant to the fate of these systems in the stomach.
• To develop an underpinning scientific understanding of the mechanism by which these new structures are created.
Time-Scale and Cost
From: 2012

To: 2014

Cost: £162,900
Contractor / Funded Organisations
University - Nottingham
Keywords
Food Processing Sciences              
Food Quality              
Food Waste              
Resource efficient and resilient food chain              
Sustainable Farming and Food Science              
Fields of Study
Resource Efficient and Resilient Food Chain