The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage

Result code in IS VaVaI

RIV/26722861:_____/21:N0000011 - isvavai.cz

Result on the web

https://doi.org/10.1016/j.lwt.2021.111539

DOI - Digital Object Identifier

10.1016/j.lwt.2021.111539

Result language

angličtina

Original language name

The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage

Original language description

The aim of the work was to compare κ-carrageenan and ι-carrageenan (in concentrations 0.025–0.150 g/100 g) application to cream desserts (dry matter content 44 g/100 g and fat content 38.5 g/100 g) and evaluate their viscoelastic properties and sensory quality. Sample properties were monitored during 28 d (6 ± 2 ◦C). During storage a slight decrease in the pH of the samples was monitored. Furthermore, the increasing addition of κ- and ι-carrageenan resulted in complex modulus (G*) and gel strength (AF) values increase (P < 0.05). In all samples, regardless of the type and concentration of carrageenan, a significant increase in the values of firmness was observed during storage. In general, the G* and AF were higher in the samples with κ-carrageenan compared to products to which ι-carrageenan was applied (P < 0.05). Moreover, all samples were characterised as homogenous and no water release and no off-flavour (P ≥ 0.05) were detected. The suggested concentration of both tested carrageenans in order to obtain products with desired properties lies in the range of 0.050–0.125 g/100 g.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

QK1710156: New approaches and methods of analysis to ensure the quality, safety and health wholesomeness of cheeses, the optimization of their production and the streamline of hygiene and sanitation together with the lowering of environmental load by waste water.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

LWT - Food Science and Technology

ISSN

1096-1127

e-ISSN

0023-6438

Volume of the periodical

145

Issue of the periodical within the volume

111539

Country of publishing house

GB - UNITED KINGDOM

Number of pages

8

Pages from-to

1–8

UT code for WoS article

000663734400007

EID of the result in the Scopus database

2-s2.0-85104673184