Page Header

Home > Vol 16, No 4 (Oct.–Dec. 2023) > TingChen

Effect of Viscosity on Sensory Profile and Consumer Perception: Case Study of Soup- Based Products

Chang TingChen, Nantawan Therdthai, Aussama Soontrunnarudrungsri

Abstract


Saltiness perception is affected by both extrinsic factors, such as like packaging, receptacle or external environment, and intrinsic factors including sweetness, sourness, and viscosity. This research aimed to study the saltiness perception and sensory profiles of different types of soups. Regarding the effect of xanthan gum, additions of different concentrations of xanthan gum responded to different viscosities in soup samples significantly. Chicken clear soup and Tomyum clear soup without xanthan gum had the significantly lowest viscosity, while Tomyum cream soup and Phanaeng curry with 0.25% xanthan gum had the significantly highest viscosity. Free Choice Profiling showed the first and second dimensions accounted for more than 80% of all soups samples. For the chicken clear soup, both time and xanthan gum only affected the viscosity. According to the consumer test, it was found that xanthan gum had a significant effect on the thickness intensity of all soups, while there was no found significant effect on saltiness perception and acceptance in all types of soup in this study.

Keywords



[1] Q. J. Wang, L. A. Mielby, J. Y. Junge, A. S. Bertelsen, U. Kidmose, C. Spence, and D. V. Byrne, “The role of intrinsic and extrinsic sensory factors in sweetness perception of food and beverages: A review,” Foods, vol. 8, no. 6. Jun. 2019, doi: 10.3390/ foods8060211.

[2] X. Sun, K. Zhong, D. Zhang, B. Shi, H. Wang, J. Shi, M. Battino, G. Wang, X. Zou, and L. Zhao, “The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions,” Food Research International, vol. 157, Jul. 2022, doi: 10.1016/ j.foodres.2022.111287.

[3] J. E. Henney, Strategies to Reduce Sodium Intake in the United States. Washington: National Academies Press, 2010, p. 67.

[4] C. M. Christensen, “Effects of solution viscosity on perceived saltiness and sweetness,” Perception & Psychophysics, vol. 28, no. 4, Jul. 1980, doi: 10.3758/BF03204394.

[5] STANDS4, “Networks,” 2022. [Online]. Available: https://www.definitions.net/definition/soup

[6] Campbell, “Networks,” 2022. [Online]. Available: https://www.campbellsoup.co.uk/blog/what-aredifferent- soup-types/

[7] S. Koohathong and K. Khajarern, “Consumer preference of reduced-sodium Tom Yum Goong seasoning powder as affected by powdered dried shrimp genres and quantity,” Food Research, vol. 5, no. 6, pp. 86–91, Dec. 2021.

[8] P. Khanthapok and S. Suchada, “Anti-aging and health benefits from Thai food: Protective effects of bioactive compounds on the free radical theory of aging,” Journal of Food Health Bioenviron, vol. 12, no. 1, pp. 54–67, Apr. 2019.

[9] S. N. Raghavendra and K. S. M. S. Raghavarao, “Effect of different treatments for the destabilization of coconut milk emulsion,” Journal of Food Engineering, vol. 97, no. 3, Apr. 2010, doi: 10.1016/j.jfoodeng.2009.10.027.

[10] C. Sapabguy and Y. Patchanee, “Natural antibacterial activity of Thai red curry paste in coconut milk based curry; Kang-Kati, model on Salmonella sp. and Listeria monocytogenes,” Walailak Journal of Science and Technology (WJST), vol. 12, no. 5, pp. 473–480, Jun. 2015.

[11] S. Pirsa and H. Kosar “Hydrocolloids: Structure, preparation method, and application in food industry,” Food Chemistry, vol. 399, no. 15, Aug. 2022, doi: 10.1016/j.foodchem.2022.133967.

[12] T. Mehfooz, M. A. Tahira, S. Marium, and H. Abid. “Characterization of hydroxypropylateddistarch phosphate barley starch and its impact on rheological and sensory properties of soup,” International Journal of Biological Macromolecules, vol. 144, no. 1, Feb. 2020, doi: 10.1016/j.ijbiomac. 2019.12.142.

[13] A. E. Blok, P. B. Dieuwerke, V. K. Heleen, B. Daniel, P. V. Krassimir, and S. Markus, “Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions,” Food Hydrocolloids, vol. 121, Dec. 2021, doi: 10.1016/j.foodhyd.2021.107052.

[14] Z. X. Li, J. Y. Chen, W. Yi, Z. Y. Huang, S. T. Wu, Y. Chen, J. Gao, Y. Hu, and C. Huang, “Effect of downstream processing on the structure and rheological properties of xanthan gum generated by fermentation of Melaleuca alternifolia residue hydrolysate,” Food Hydrocolloids, vol. 132, Nov. 2022, doi: 10.1016/j.foodhyd.2022.107838.
[15] A. E. Blok, P. B. Dieuwerke, V. K. Heleen, B. Daniel, P. V. Krassimir, and S. Markus, “Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions,” Food Hydrocolloids, vol. 121, Dec. 2021, doi: 10.1016/j.foodhyd.2021.107052.

[16] F. Du, Q. Yue, H. Hongbing, W. Peng, X. Xinglian, and Y. Zongyun, “Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum,” Food Hydrocolloids, vol. 124, Mar. 2022, doi: 10.1016/ j.foodhyd.2021.107242.

[17] S. Jirasatid, “Effect of riceberry bran on product development of functional drinkable goat milk yogurt,” The Journal of KMUTNB, vol. 31, no. 2, Oct. 2020, doi: 10.14416/j.kmutnb.2020.11.001.

[18] J. J. X. Ong, M. S. Catriona, and M. D. Lisa, “Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework,” Food Hydrocolloids, vol. 79, Jun. 2018, doi: 10.1016/j.foodhyd.2017.12.035.

[19] V. Krstonošić, L. Dokić, I. Nikolić, and M. Milanović, “Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch,” Food Hydrocolloids, vol. 45, pp. 9–17, Mar. 2015, doi: 10.1016/j.foodhyd. 2014.10.024.

[20] Z. Villines, “Medicalnewstoday,” 2017. [Online]. Available: https://www.medicalnewstoday.com/ articles/320272#_noHeaderPrefixedContent

[21] V. Lotong, S. S. Chun, E. I. Chambers, and J. M. Garcia, “Texture and flavor characteristics of beverages containing commercial thickening agents for dysphagia diets,” Journal of Food Science, vol. 68, no. 4, May. 2003, doi: 10.1111/ j.1365-2621.2003.tb09680.x.

[22] A. L. Ferry, J. Hort, J. R. Mitchell, D. J. Cook, S. Lagarrigue, and B. Valles Pamies, “Viscosity and flavour perception: Why is starch different from hydrocolloids?,” Food hydrocolloids, vol. 20, no. 6, pp. 855–862, Aug. 2006, doi: 10.1016/j.foodhyd.2005.08.008.

[23] A. S. Ferry, R. M. John, H. Joanne, E. H. Sandra, J. T. Andrew, L. Sophie, and V. P. Baltasar, “In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods,” Journal of Agricultural and Food Chemistry, vol. 54, no. 23, pp. 8869–8873, Nov. 2006, doi: 10.1021/ jf061607n.

[24] F. R. Dintzis, G. E.Babcock, and R. Tobin, “Studies on dilute solutions and dispersion of the polysaccharide from Xanthomonas campestris NRRL B-1459,” Carbohydrate Research, vol. 13, no. 2, pp. 257–267, May 1970, doi: 10.1016/S0008-6215(00)80832-0.

[25] A. Dobosz, S. Marek, K. Magdalena, L. Radosław, and B. Barbara, “Influence of xanthan gum on the short-and long-term retrogradation of potato starches of various amylose content,” Food Hydrocolloids, vol. 102, May 2020, doi: 10.1016/j.foodhyd. 2019.105618.

[26] J. Cai, J. H. Chiang, M. Y. P. Tan, L. K. Saw, Y. Xu, and M. N. Nganloong, “Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles,” Journal of Food Engineering, vol. 186, pp. 1–9, Oct. 2016, doi: 10.1016/j.jfoodeng.2016.03.033.

[27] C. Chung, B. Degner, and D. J. McClements. “Understanding multicomponent emulsionbased products: Influence of locust bean gum on fat droplet–Starch granule mixtures,” Food Hydrocolloids, vol. 35, pp. 315–323, Mar. 2014, doi: 10.1016/j.foodhyd.2013.06.007.

[28] C. Arancibia, S. Bayarri, and E. Costell, “Comparing carboxymethyl cellulose and starch as thickeners in oil/water emulsions. Implications on rheological and structural properties,” Food Biophysics, vol. 8, no. 2, pp. 122–136, Jun. 2013, doi: 10.1007/s11483-013-9287-2.

[29] C. Arancibia, L. R. Navarro, R. N. Zúñiga, and S. Matiacevich, “Application of CMC as thickener on nanoemulsions based on olive oil: Physical properties and stability,” International Journal of Polymer Science, vol. 2016, Jun. 2016, Art. no. 6280581, doi: 10.1155/2016/6280581.

[30] O. V. Okoro, A. Amenaghawon, D. Podstawczyk, H. Alimoradi, M. R. Khalili, M. Anwar, P. B. Milan, L. Nie, and A. Shavandi, “Fruit pomacelignin as a sustainable biopolymer for biomedical applications,” Journal of Cleaner Production, vol. 328, no. 15, Dec. 2021, doi: 10.1016/j. jclepro.2021.129498.

[31] G. Tommonaro, A. Poli, S. D. Rosa, and B. Nicolaus, “Tomato derived polysaccharides for biotechnological applications: Chemical and biological approaches,” Molecules, vol. 13, no. 6, pp. 1384–1398, Jun. 2008, doi: 10.3390/molecules 13061384.

[32] M. González, A. J. Alberto, R. Montaña, M. P. Jesús, S. O. Lary, and V. Sonia, “Correlation analysis between acoustic and sensory technique data for cooked pork loin samples,” LWT, vol. 141, Apr. 2021, doi: 10.1016/j.lwt.2021.110882.

[33] B. M. Marriott, Food Components to Enhance Performance: An Evaluation of Potential Performance-Enhancing Food Components for Operational Rations. Washington (DC): National Academies Press: Institute of Medicine, 1994, pp. 150–151.

[34] M. Hollmann, B. Pleger, A. Villringer, and A. Horstmann, “Brain imaging in the context of food perception and eating,” Current Opinion in Lipidology, vol. 24, no. 1, pp. 18–24, Feb, 2013, doi: 10.1097/MOL.0b013e32835b61a4.

Full Text: PDF

DOI: 10.14416/j.asep.2023.02.002

Refbacks

  • There are currently no refbacks.


Copyright © 2022 by King Mongkut’s University of Technology North Bangkok. All rights reserved.