Sodium reduction in processed cheese spreads and the effect on physicochemical properties

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F19%3APU136112" target="_blank" >RIV/00216305:26310/19:PU136112 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0958694618302619" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0958694618302619</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.idairyj.2018.10.008" target="_blank" >10.1016/j.idairyj.2018.10.008</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Sodium reduction in processed cheese spreads and the effect on physicochemical properties

Popis výsledku v původním jazyce

The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction in the pH, lightness and viscosity of the processed cheese. When replacing disodium phosphate with potassium phosphate or potassium citrate alternatives, the processed cheese had slightly higher pH compared with the reference sample. When 15% of sodium in phosphate salt was replaced by the same molar amount of potassium in phosphate form or as citrate salts, the viscosity of the cheese was similar to the reference sample and most of the samples were evaluated as acceptable. However, when 30% of sodium in phosphate form was replaced by either potassium phosphate or citrate a slightly lower viscosity of the processed cheese was indicated and this could be due to the slightly higher pH.

Název v anglickém jazyce

Sodium reduction in processed cheese spreads and the effect on physicochemical properties

Popis výsledku anglicky

The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction in the pH, lightness and viscosity of the processed cheese. When replacing disodium phosphate with potassium phosphate or potassium citrate alternatives, the processed cheese had slightly higher pH compared with the reference sample. When 15% of sodium in phosphate salt was replaced by the same molar amount of potassium in phosphate form or as citrate salts, the viscosity of the cheese was similar to the reference sample and most of the samples were evaluated as acceptable. However, when 30% of sodium in phosphate form was replaced by either potassium phosphate or citrate a slightly lower viscosity of the processed cheese was indicated and this could be due to the slightly higher pH.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/LO1211" target="_blank" >LO1211: Centrum materiálového výzkumu na FCH VUT v Brně - udržitelnost a rozvoj</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

INTERNATIONAL DAIRY JOURNAL

ISSN

0958-6946

e-ISSN

1879-0143

Svazek periodika

90

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

45-55

Kód UT WoS článku

000457726300006

EID výsledku v databázi Scopus

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