EFFECT OF CARBOXYMETHYL CELLULOSE (CMC) ON PERCEPTION OF ASTRINGENCY OF PHENOLIC COMPOUNDS.
 
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Pol. J. Food Nutr. Sci. 2008;58(2):241–245
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ABSTRACT:
The influence of carboxymethyl celluloses (CMCs) on astringency of tannic acid and polyphenols extracts obtained from black chokeberry fruits has been analysed. The study was performed with the critical concentrations (c*) of CMCs as well as with values above and bellow c*. The results were expressed as a percentage of unreduced astringency sensation. The ability of hydrocolloids with low (CMCLV), medium (CMCMV) and high viscosity (CMCHV) to mask the astringency was observed to be similar and to depend on their concentration. The highest reduction of astringency was above the c* concentrations. Addition of CMCLV to solutions of sucrose or caffeine lowered the intensity of astringency generated by tannic acid. The results indicated that CMCLV masked also the astringency of polyphenols extracted from black chokeberry fruits.