Hydrocolloids are added to alter rheological properties of beverages but have other properties that can contribute to overall taste and texture perception. In this study, tapioca starch and λ-carrageenan were used to determine how hydrocolloid type, viscosity level (4-6 mPa·s, 25-30 mPa·s, and 50-60 mPa·s at 50 s-1 ), and complexity of the system (aqueous, skim milk, or whole milk) influence sensory taste and texture of fluids. All fluids were shear thinning; however, skim milk and whole milk solutions that contained carrageenan had much higher low shear viscosity and lower high shear viscosity than those with starch. There was a significant effect of viscosity level on sensory perception of consistency, creamy/oily, mouthcoating, and residual mouthcoating in aqueous, skim milk, and whole milk beverages, and a weak effect of hydrocolloid type. However, normalizing creamy/oily, paste, and mouthcoating against sensory consistency removed the effect of hydrocolloid type. Flavors (cream, cooked, cardboard, and melon/cardboard) were associated with the type of hydrocolloid and milk protein ingredient. Temporal dominance of sensations showed that samples exhibit similar temporal sensory profiles, although the addition of hydrocolloids enhanced dominance of creaminess even in samples without fat. Hydrocolloid type did not significantly influence mouthcoating or the persistence of astringency. Additionally, increasing viscosity from 3 to 74 mPa·s at 50 s-1 did not suppress perceived sweet or salty taste. The results suggest that in fluid systems with viscosity levels typically found in beverages, textural properties are determined by viscosity and independent of the type of hydrocolloid. This article is protected by copyright. All rights reserved.

中文翻译：

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粘度比水胶体类型更能驱动蛋白质饮料的质地感知

添加水胶体是为了改变饮料的流变特性，但具有其他特性，可以有助于整体味道和质地感知。在本研究中，木薯淀粉和 λ-角叉菜胶用于确定水胶体类型、粘度水平（50 s-1 时为 4-6 mPa·s、25-30 mPa·s 和 50-60 mPa·s）以及系统的复杂性（水性牛奶、脱脂牛奶或全脂牛奶）会影响液体的感官味道和质地。所有流体都被剪切稀化；然而，含有角叉菜胶的脱脂牛奶和全脂牛奶溶液比含有淀粉的溶液具有更高的低剪切粘度和更低的高剪切粘度。粘度水平对水性、脱脂乳和全乳饮料中的稠度、奶油/油性、口腔涂层和残留口腔涂层的感官知觉有显着影响，而对水胶体类型的影响较弱。然而，根据感官一致性标准化奶油/油性、糊状和口腔涂层会消除水胶体类型的影响。口味（奶油、熟食、硬纸板和甜瓜/硬纸板）与水胶体和牛奶蛋白成分的类型有关。感觉的时间优势表明样品表现出相似的时间感觉曲线，尽管添加水胶体增强了奶油味的优势，即使在没有脂肪的样品中也是如此。水胶体类型对口腔涂层或涩味的持久性没有显着影响。此外，在 50 s-1 时将粘度从 3 mPa·s 增加到 74 mPa·s 并没有抑制感知到的甜味或咸味。结果表明，在具有通常在饮料中发现的粘度水平的流体系统中，质地特性由粘度决定并且与水胶体的类型无关。本文受版权保护。版权所有。