Vliv přídavku kappa- a iota-karagenanu na viskoelastické a organoleptické vlastnosti tavených sýrů

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F07%3A63505336" target="_blank" >RIV/70883521:28110/07:63505336 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Vliv přídavku kappa- a iota-karagenanu na viskoelastické a organoleptické vlastnosti tavených sýrů

Original language description

Consistency is a very important sensory characteristic of processed cheeses. In the work, there were analyzed and compared the samples of processed cheeses with additions of 0.25 % w/w &#954;-carrageenan and &#953;-carrageenan, after 14 days of storage at 6 +/- 2 °C using the dynamic oscillatory rheometry. With used concentration of both carrageenans there increased the storage modulus G´ and the loss modulus G´´ in comparison with control samples. Influence of 0.25 % w/w &#953;-carrageenan on viscoelastic and organoleptic properties was higher as compared with &#954;-carrageenan in the same dosing. Additions of both carrageenans (0.25 % w/w) were sensory acceptable (there were no off-flovours).

Czech name

Vliv přídavku kappa- a iota-karagenanu na viskoelastické a organoleptické vlastnosti tavených sýrů

Czech description

Consistency is a very important sensory characteristic of processed cheeses. In the work, there were analyzed and compared the samples of processed cheeses with additions of 0.25 % w/w &#954;-carrageenan and &#953;-carrageenan, after 14 days of storage at 6 +/- 2 °C using the dynamic oscillatory rheometry. With used concentration of both carrageenans there increased the storage modulus G´ and the loss modulus G´´ in comparison with control samples. Influence of 0.25 % w/w &#953;-carrageenan on viscoelastic and organoleptic properties was higher as compared with &#954;-carrageenan in the same dosing. Additions of both carrageenans (0.25 % w/w) were sensory acceptable (there were no off-flovours).

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2007

Confidentiality

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

Article name in the collection

Mléko a sýry 2007

ISBN

978-80-7080-661-6

ISSN

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e-ISSN

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Number of pages

6

Pages from-to

237-242

Publisher name

Česká společnost chemická

Place of publication

Praha

Event location

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Event date

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Type of event by nationality

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UT code for WoS article

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