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Functional role of starch and kappa-carrageenan on the rheology and flavour of a custard dessert (COST 921 recipe)

AutorGonzález Tomás, Luis; Tárrega, Amparo ; Costell, Elvira
Palabras clavedairy desserts
Fecha de publicaciónabr-2005
CitaciónCOST Action 921 Workshop, April 6-8 2005, Dijon
ResumenFlavour release and perception are complex processes in which different physico-chemical and physiological phenomena may be involved 1. Whereas flavour release is mainly governed by chemical and/or physical interactions between flavour compounds and the food matrix 2, perception is strongly influenced by physiological factors like mouth volume, saliva flow rate and air flow rate through the mouth and nose 3. In the framework of COST 921 action, the main objective of this work was to study the influence of composition on the rheology and on the intensity of sweetness and strawberry aroma of some custard model systems with reference to the COST 921 formulation.
Aparece en las colecciones: (IATA) Comunicaciones congresos
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