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2012 (Vol. 4, Issue: 5)
Article Information:

Taste- and Flavour-Quenching of Horseradish by Hydrocolloids

V. Dieker, C. Rieger, G. Sauer, V. Sznt and J.J. Schmitt
Corresponding Author:  V. Dieker 

Key words:  Agar, alginate, gellan gum, masking, pungency, ,
Vol. 4 , (5): 231-234
Submitted Accepted Published
June 07, 2012 July 28, 2012 October 20, 2012

The intended aim of this study was to investigate the influence of different hydrocolloids on the pungency of horseradish. The utilized hydrocolloids were alginate, gellan gum and agar, each hydrocolloid was used in different concentrations. Horseradish-hydrocolloid-mixtures were prepared and tested by a taste panel. In general, the panelists got several samples of these horseradish-hydrocolloid-mixtures to order them in an increasing ranking according to pungency. The results show some distinctions in the effect of masking: Using alginate, the pungency of horseradish decreases right from the beginning continuously whereas the masking effect of gellan gum as well as agar started not before 2%.
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  Cite this Reference:
V. Dieker, C. Rieger, G. Sauer, V. Sznt and J.J. Schmitt, 2012. Taste- and Flavour-Quenching of Horseradish by Hydrocolloids.  Advance Journal of Food Science and Technology, 4(5): 231-234.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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