The impact of divergent algal hydrocolloids addition on the physicochemical, viscoelastic, textural, and organoleptic properties of cream cheese products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63567398" target="_blank" >RIV/70883521:28110/23:63567398 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2304-8158/12/8/1602" target="_blank" >https://www.mdpi.com/2304-8158/12/8/1602</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods12081602" target="_blank" >10.3390/foods12081602</a>
Alternative languages
Result language
angličtina
Original language name
The impact of divergent algal hydrocolloids addition on the physicochemical, viscoelastic, textural, and organoleptic properties of cream cheese products
Original language description
The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural, and organoleptic properties of model cream cheese (CC) samples. On the whole, the highest viscoelastic moduli and hardness values of the CC samples were reported when κ-carrageenan was used. Furthermore, increasing the concentrations of the tested hydrocolloids led to increases in the viscoelastic moduli and hardness values of CC. Recommendations for softer-consistency CC production include the application of κ-carrageenan at a concentration of 0.50–0.75% (w/w) or the use of furcellaran and sodium alginate at a concentration of 1.00% (w/w). For the production of CC with a more rigid consistency, it is recommended to apply κ-carrageenan at a concentration higher than 0.75% (w/w).
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
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Volume of the periodical
12
Issue of the periodical within the volume
8
Country of publishing house
CH - SWITZERLAND
Number of pages
17
Pages from-to
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UT code for WoS article
000980023700001
EID of the result in the Scopus database
2-s2.0-85156241523