The Effect of Pectin Concentration on Viscoelastic and Sensory Properties of Processed Cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F08%3A63507276" target="_blank" >RIV/70883521:28110/08:63507276 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The Effect of Pectin Concentration on Viscoelastic and Sensory Properties of Processed Cheese

Original language description

The effect of pectin addition on viscoelastic properties of model processed cheeses with 40% w/w dry matter and 50% w/w fat in dry matter after 42 days of storage at temperature 6?2 °C has been investigated using dynamic oscillation rheometry (plate-plate geometry; frequency range 0.1?50.0 Hz; temperature 20°C). The role of pectin concentration (0.2, 0.4, 0.6 and 0.8% w/w) has been studied. Also, the sensory evaluation of samples has been made to assess cheese appearance, rigidity, spreadability and flavour. All samples with the pectin addition were more rigid and less spreadable compared to processed cheeses without pectin. With the increasing concentration of pectin the storage (G´) and loss (G´´) moduli rose at the whole tested frequency range (0.1?50.0 Hz). Growing pectin content resulted in the decrease in loss tangent (the nature of gel was changed to more elastic material). The dependence of processed cheese rigidity on pectin concentration (in range 0?0.8% w/w) was not linear.

Czech name

Vliv koncentrace pektinu na viskoelastické a senzorické vlastnosti tavených sýrů

Czech description

Byl zkoumán vliv přídavku pektinu na viskoelastické a senzorické vlastnosti modelových tavených sýrů. Byla provedena dynamická oscilační reometrie, senzorická analýza a základní chemická analýza vzorků. Pektin způsobil zvýšení tuhosti vzorků. Senzorickáhodnota tavených sýrů nebyla přídavkem pektinu zhoršena.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

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

2008

Confidentiality

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

Name of the periodical

International Journal of Food Science and Technology

ISSN

0950-5423

e-ISSN

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Volume of the periodical

43

Issue of the periodical within the volume

9

Country of publishing house

GB - UNITED KINGDOM

Number of pages

8

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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