The effect of pectin and selected low molecular saccharides on viscoelastic and sensory properties of model processed cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F08%3A63507277" target="_blank" >RIV/70883521:28110/08:63507277 - 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 pektinu a vybraných cukrů na viskoelastické a senzorické vlastnosti tavených sýrů

Original language description

The scope of this study was to examine the effect of selected low molecular solid cosolutes (D-glucose, D-fructose, D-galactose and lactose) combined with pectin addition (0.2% w/w, 0.4 % w/w) on the consistency of model processed cheese with 40% w/w drymatter and 50% w/w fat in dry matter. The samples were evaluated by dynamic oscillation rheometry with plate-plate geometry (gap 1 mm, diameter 40 mm) and by sensory analysis. Rheological measurements were performed after 14 days of storage at 6?2°C inthe linear viscoelastic region of samples in the frequency sweep mode (0.1 ? 50.0 Hz). The values of the storage modulus (G´), loss modulus (G´´), complex modulus (G*) and loss tangent (tan ) were used for evaluation of rigidity of model processed cheese. In the present work it was found that all applied low molecular saccharides caused the decrease in the firmness of model processed cheese with or without pectin. The rigidity of three-dimensional network in processed cheese was declined

Czech name

Vliv přídavku pektinu a vybraných cukrů na viskoelastické a senzorické vlastnosti tavených sýrů

Czech description

The scope of this study was to examine the effect of selected low molecular solid cosolutes (D-glucose, D-fructose, D-galactose and lactose) combined with pectin addition (0.2% w/w, 0.4 % w/w) on the consistency of model processed cheese with 40% w/w drymatter and 50% w/w fat in dry matter. The samples were evaluated by dynamic oscillation rheometry with plate-plate geometry (gap 1 mm, diameter 40 mm) and by sensory analysis. Rheological measurements were performed after 14 days of storage at 6?2°C inthe linear viscoelastic region of samples in the frequency sweep mode (0.1 ? 50.0 Hz). The values of the storage modulus (G´), loss modulus (G´´), complex modulus (G*) and loss tangent (tan ) were used for evaluation of rigidity of model processed cheese. In the present work it was found that all applied low molecular saccharides caused the decrease in the firmness of model processed cheese with or without pectin. The rigidity of three-dimensional network in processed cheese was declined

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

2008

Confidentiality

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

Article name in the collection

Celostátní přehlídka sýrů 2008, Výsledky přehlídek a sborník přednášek z konference

ISBN

978-80-7080-695-1

ISSN

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e-ISSN

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Number of pages

6

Pages from-to

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Publisher name

Vysoká škola chemicko-technologická v Praze

Place of publication

Praha

Event location

Praha

Event date

Jan 24, 2008

Type of event by nationality

CST - Celostátní akce

UT code for WoS article

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