Does it burn? The effect of guar gum addition on ginger beer's sensory properties

Abstract

SummaryConsumer demand for ginger beer has grown within the last few years due to health benefits associated with ginger consumption identified in recent studies and its low‐calorie content. However, non‐alcoholic ginger beer, like other non‐alcoholic beverages, does not possess the same mouthfeel as its alcoholic counterparts. As such, the aim of this study was to evaluate how the addition of guar gum impacted the sensory perception, spiciness, and consumer acceptability of non‐alcoholic ginger beer. Two different formulations of ginger beer were created, one without the addition of guar gum (control) and the other with 1.9 g/L guar gum added. Samples, along with carbonated water, were presented in pairs with a 20‐s wait and no‐rinse in between to observe sensitisation and desensitisation. The participants (n = 103) evaluated each sample for spiciness, burning or stinging sensation, along with bitterness, sweetness, sourness, overall flavour intensity, liking of flavour and mouthfeel, and overall liking. The addition of guar gum significantly impacted the perception of spiciness, burning, and stinging sensation in addition to the overall flavour intensity. The guar gum addition also negatively impacted the acceptability of the ginger beer.