Role of pectin in maintaining the physicochemical, textural, rheological, and organoleptic properties of model quark cheese spreads during simulated vibrations and storage

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F25%3A63595198" target="_blank" >RIV/70883521:28110/25:63595198 - isvavai.cz</a>

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S0141813025040012?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0141813025040012?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.ijbiomac.2025.143449" target="_blank" >10.1016/j.ijbiomac.2025.143449</a>

Result language

angličtina

Original language name

Role of pectin in maintaining the physicochemical, textural, rheological, and organoleptic properties of model quark cheese spreads during simulated vibrations and storage

Original language description

This study examined the effects of incorporating pectin and applying simulated mechanical vibrations on the physicochemical, textural, rheological, and organoleptic attributes of Quark cheese spreads (QCS) over a storage period of 30 days (6 ± 2 °C). The QCS model samples were prepared with pectin concentrations of 0.50, 0.75, and 1.00 % w/w and subjected to vibrational loading to simulate transportation conditions. Key physicochemical parameters, including dry matter (DM), fat and protein content, water activity, and pH, were measured on day 2 and 30 after preparation. Vibrations significantly affected the hardness, spreadability, and water holding capacity (WHC) of the samples, with increased pectin concentrations leading to greater hardness and greater force required for spreading, particularly in non-vibrated samples. Rheological analysis revealed that vibrational loading reduced viscoelastic moduli (G&apos; and G”), with the elastic character prevailing in all samples (tan δ &lt; 1). Sensory evaluation demonstrated a minimal influence of vibrations on assessor perception, except at higher pectin concentrations. It could be concluded that vibrations negatively affected the textural and viscoelastic properties and WHC of the QCS model products. To avoid the problems mentioned above, the data presented in this study may be useful in developing formulations and transportation systems for QCS products.

Czech name

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Czech description

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Type

J_imp - 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

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

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

Name of the periodical

International Journal of Biological Macromolecules

ISSN

0141-8130

e-ISSN

1879-0003

Volume of the periodical

310

Issue of the periodical within the volume

Part 3

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

13

Pages from-to

nestránkováno

UT code for WoS article

001480870200001

EID of the result in the Scopus database

2-s2.0-105003384152