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

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F21%3AN0000011" target="_blank" >RIV/26722861:_____/21:N0000011 - isvavai.cz</a>

  • Result on the web

    <a href="https://doi.org/10.1016/j.lwt.2021.111539" target="_blank" >https://doi.org/10.1016/j.lwt.2021.111539</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.lwt.2021.111539" target="_blank" >10.1016/j.lwt.2021.111539</a>

Alternative languages

  • 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

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

    <a href="/en/project/QK1710156" target="_blank" >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.</a><br>

  • Continuities

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

Others

  • Publication year

    2021

  • Confidentiality

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

Data specific for result type

  • 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