The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F13%3A43869715" target="_blank" >RIV/70883521:28610/13:43869715 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/13:43869715

Result on the web

<a href="http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12066/abstract" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12066/abstract</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/1471-0307.12066" target="_blank" >10.1111/1471-0307.12066</a>

Result language

angličtina

Original language name

The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

Original language description

The aim of this work was to observe the influence of different hydrocolloids on changes in the rheological properties of processed cheese and their analogues within the process of cooling depending on the type of the fat used (butter, coconut fat and palm oil). ?-carrageenan, ?-carrageenan, ?-carrageenan, arabic gum and locust bean gum were used at a concentration of 1.0% w/w. With the decreasing temperature during the cooling period, an increase in the complex modulus (G*) was observed in all samples tested. Within the cooling period, the sample with the addition of ?-carrageenan showed both the most significant increase in G* in comparison with the control and the highest values of hardness after a 7-day storage period regardless of the type of the fat used. The samples with coconut fat were assessed as the hardest. On the other hand, the samples with palm oil showed the lowest hardness (with the same hydrocolloid used). In the gelling hydrocolloids (?- and ?-carrageenan), only small

Czech name

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Czech description

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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

S - Specificky vyzkum na vysokych skolach

Publication year

2013

Confidentiality

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

Name of the periodical

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

ISSN

1364-727X

e-ISSN

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Volume of the periodical

66

Issue of the periodical within the volume

4

Country of publishing house

US - UNITED STATES

Number of pages

6

Pages from-to

484-489

UT code for WoS article

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EID of the result in the Scopus database

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