The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F13%3A43873129" target="_blank" >RIV/70883521:28110/13:43873129 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.5219/312" target="_blank" >http://dx.doi.org/10.5219/312</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/312" target="_blank" >10.5219/312</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

Popis výsledku v původním jazyce

The aim of this work was to observe the effects of emulsifying salts composed of trisodium citrate and sodium phosphates with different chain length (disodium phosphate (DSP), tetrasodium diphosphate (TSPP), pentasodium triphosphate (PSTP) and sodium salts of polyphosphates with 5 different mean length (n ALMOST EQUAL TO 5, 9, 13, 20, 28)) on hardness of processed cheese spreads. Hardness of processed cheese spreads with selected binary mixtures of the above mentioned salts were also studied. Measurements were performed after 2, 9 and 30 days of storage at 6 oC. Hardness of processed cheese increased with increase in chain length of individually used phosphates. Majority of applied binary mixtures of emulsifying salts had not significant influence on hardness charges in processed cheese spreads. On the other hand, a combination of phosphates salts (DSP with TSPP) was found, which had specific effect on hardness of processed cheese spreads. Textural properties of samples with trisodium

Název v anglickém jazyce

The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

Popis výsledku anglicky

The aim of this work was to observe the effects of emulsifying salts composed of trisodium citrate and sodium phosphates with different chain length (disodium phosphate (DSP), tetrasodium diphosphate (TSPP), pentasodium triphosphate (PSTP) and sodium salts of polyphosphates with 5 different mean length (n ALMOST EQUAL TO 5, 9, 13, 20, 28)) on hardness of processed cheese spreads. Hardness of processed cheese spreads with selected binary mixtures of the above mentioned salts were also studied. Measurements were performed after 2, 9 and 30 days of storage at 6 oC. Hardness of processed cheese increased with increase in chain length of individually used phosphates. Majority of applied binary mixtures of emulsifying salts had not significant influence on hardness charges in processed cheese spreads. On the other hand, a combination of phosphates salts (DSP with TSPP) was found, which had specific effect on hardness of processed cheese spreads. Textural properties of samples with trisodium

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

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

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Svazek periodika

7

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

6

Strana od-do

191-196

Kód UT WoS článku

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EID výsledku v databázi Scopus

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