Vliv 1-monoglyceridů na viskoelastické vlastnosti tavených sýrů

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of 1-monoglycerides on Viscoelastic Properties of Processed Cheese

Popis výsledku v původním jazyce

This paper deals with the influence of selected 1-monoglycerides (1 monocaprylin, 1-monocaprin, 1-monolaurin, 1 monopalmitin and 1-monostearin) in concentration of 0.25 % w/w on viscoelastic and sensory properties of the processed cheese with 45 and 50 %fat in dry matter after 14 days of storage at temperature of 6 +/- 2 °C. With increasing number of carbons in the molecule of fatty acid, which is ester-bound in 1 monoglycerides, both the storage G´ and the loss G´´ moduli increased in whole frequencyrange. This enhancement is relatively smaller in the group of processed cheeses with 45 % fat in dry matter compared to the group of processed cheeses with 50 % fat in dry matter. The additions of 1 monocaprylin, 1 monocaprin and 1 monolaurin were not sensory acceptable due to off-flavour. The concentration experiments with 1-monopalmitin and 1-monostearin (from 0.1 to 0.5 % w/w) were performed and discussed.

Název v anglickém jazyce

Effect of 1-monoglycerides on Viscoelastic Properties of Processed Cheese

Popis výsledku anglicky

This paper deals with the influence of selected 1-monoglycerides (1 monocaprylin, 1-monocaprin, 1-monolaurin, 1 monopalmitin and 1-monostearin) in concentration of 0.25 % w/w on viscoelastic and sensory properties of the processed cheese with 45 and 50 %fat in dry matter after 14 days of storage at temperature of 6 +/- 2 °C. With increasing number of carbons in the molecule of fatty acid, which is ester-bound in 1 monoglycerides, both the storage G´ and the loss G´´ moduli increased in whole frequencyrange. This enhancement is relatively smaller in the group of processed cheeses with 45 % fat in dry matter compared to the group of processed cheeses with 50 % fat in dry matter. The additions of 1 monocaprylin, 1 monocaprin and 1 monolaurin were not sensory acceptable due to off-flavour. The concentration experiments with 1-monopalmitin and 1-monostearin (from 0.1 to 0.5 % w/w) were performed and discussed.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Properties

ISSN

1094-2912

e-ISSN

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Svazek periodika

10

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

819-828

Kód UT WoS článku

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EID výsledku v databázi Scopus

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