Bitter-masking effects were generally more discernible in the aqueous model compared with the bread model. In bread, bitterness was negatively correlated with freshness, and maltodextrin significantly reduced bitterness of the enzyme-treated soy protein and increased freshness. In water, bitterness was negatively correlated with sweetness. The effect of xylitol and sucrose on bitterness suppression varied between the systems. The bitter-masking effects of α-cyclodextrin and maltodextrin were similar between water and bread. Clearer bitter-masking effects were seen in the aqueous model compared with the bread model. No interactions between the taste-masking agents affecting bitterness reduction were found. Both reduced bitterness significantly more than maltodextrin. No significant difference was observed in bitterness reduction between xylitol and sucrose. In water, xylitol, sucrose and maltodextrin reduced bitterness significantly, whereas α-cyclodextrin did not. Sensory descriptive analysis was used to reveal the bitter-masking effect of the taste-masking blends on the enzyme-treated soy protein. To overcome this challenge, xylitol, sucrose, α-cyclodextrin, maltodextrin and combinations of these were tested systematically as bitter-masking agents of an enzyme-treated soy protein in an aqueous model and in a bread model. Bitter taste masking of enzyme-treated soy protein in water and bread.īertelsen, Anne S Laursen, Anne Knudsen, Tine A Møller, Stine Kidmose, Ullaīioactive protein hydrolysates are often very bitter.
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