Using flaxseed dietary meal in the manufacture of process cheese spreads.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43917534" target="_blank" >RIV/60461373:22330/18:43917534 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Using flaxseed dietary meal in the manufacture of process cheese spreads.

Popis výsledku v původním jazyce

In recent years flax plant has drawn much attention mainly because of its oil and dietary fibre. Most of soluble fibre of flaxseed is a mucilaginous gum which consists of water-soluble polysaccharides - an arabinoxylan and type I rhamnogalacturonan. They have unique functional properties as hydrocolloid, which can be used in food industry as thickeners, stabilizers and emulsifiers. One of possible resource of the dietary fibre of flax is flaxseed meal remaining after the oil extraction from flaxseed. The aim of this work is focused on the influence of flaxseed fibre on texture of process cheese spreads. Samples of spreads (25, 27.5, 30 % dry matter) with addition (0, 1, 2, 3, 4, 5 %) flaxseed meal were prepared for this experiment. Additionally, the content of emulsifying salts was different in samples (2, 2,5 and 3 %). These results were compared with cheese without flaxseed meal.

Název v anglickém jazyce

Using flaxseed dietary meal in the manufacture of process cheese spreads.

Popis výsledku anglicky

In recent years flax plant has drawn much attention mainly because of its oil and dietary fibre. Most of soluble fibre of flaxseed is a mucilaginous gum which consists of water-soluble polysaccharides - an arabinoxylan and type I rhamnogalacturonan. They have unique functional properties as hydrocolloid, which can be used in food industry as thickeners, stabilizers and emulsifiers. One of possible resource of the dietary fibre of flax is flaxseed meal remaining after the oil extraction from flaxseed. The aim of this work is focused on the influence of flaxseed fibre on texture of process cheese spreads. Samples of spreads (25, 27.5, 30 % dry matter) with addition (0, 1, 2, 3, 4, 5 %) flaxseed meal were prepared for this experiment. Additionally, the content of emulsifying salts was different in samples (2, 2,5 and 3 %). These results were compared with cheese without flaxseed meal.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

<a href="/cs/project/QJ1510274" target="_blank" >QJ1510274: Produkce a komplexní šetrné zpracování lněného semene a jeho aplikace do nových funkčních potravin</a><br>

Návaznosti

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

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název statě ve sborníku

XX. KONFERENCE MLADÝCH VĚDECKÝCH PRACOVNÍKŮ S MEZINÁRODNÍ ÚČASTÍ

ISBN

978-80-7305-799-2

ISSN

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e-ISSN

neuvedeno

Počet stran výsledku

3

Strana od-do

44-46

Název nakladatele

Veterinární a farmaceutická univerzita Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

30. 5. 2018

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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