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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F21%3A00556955" target="_blank" >RIV/60162694:G42__/21:00556955 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0023643821006927?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643821006927?via%3Dihub</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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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 (A) 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 A 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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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 (A) 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 A 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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

LWT

ISSN

0023-6438

e-ISSN

1096-1127

Svazek periodika

145

Číslo periodika v rámci svazku

111539

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

111539

Kód UT WoS článku

000663734400007

EID výsledku v databázi Scopus

2-s2.0-85104673184