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

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F21%3A63536498" target="_blank" >RIV/70883521:28110/21:63536498 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28610/21:63536498 RIV/26722861:_____/21:N0000011
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0023643821006927" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643821006927</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>

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<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

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)

Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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