The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F20%3A63526132" target="_blank" >RIV/70883521:28110/20:63526132 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0958694620301254" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0958694620301254</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.idairyj.2020.104755" target="_blank" >10.1016/j.idairyj.2020.104755</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage

Popis výsledku v původním jazyce

The scope of the study was the evaluation of Chios mastic gum (CMG) addition (0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45 and 0.50%, w/w) on the rheological, textural and meltability properties of spread-type processed cheese (PC; with 40%, w/w, dry matter and 50%, w/w, fat in dry matter) during a 60-day storage period (at 6 ± 2 °C). The hardness of the evaluated PC samples was affected by the amount of CMG applied and by the storage period. Hence, from a concentration 0.05% (w/w) of CMG up to 0.20% (w/w) the hardness of the samples decreased, followed by an increase (up to 0.40%, w/w) and a rapid decrease in hardness was again recorded. With the prolonging of the storage period the hardness of all samples increased. Furthermore, the results obtained by the rheological analysis and meltability were analogous to those of hardness analysis. © 2020 Elsevier Ltd

Název v anglickém jazyce

The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage

Popis výsledku anglicky

The scope of the study was the evaluation of Chios mastic gum (CMG) addition (0.05, 0.10, 0.15, 0.20, 0.25, 0.30, 0.35, 0.40, 0.45 and 0.50%, w/w) on the rheological, textural and meltability properties of spread-type processed cheese (PC; with 40%, w/w, dry matter and 50%, w/w, fat in dry matter) during a 60-day storage period (at 6 ± 2 °C). The hardness of the evaluated PC samples was affected by the amount of CMG applied and by the storage period. Hence, from a concentration 0.05% (w/w) of CMG up to 0.20% (w/w) the hardness of the samples decreased, followed by an increase (up to 0.40%, w/w) and a rapid decrease in hardness was again recorded. With the prolonging of the storage period the hardness of all samples increased. Furthermore, the results obtained by the rheological analysis and meltability were analogous to those of hardness analysis. © 2020 Elsevier Ltd

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2020

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

—

Svazek periodika

109

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

—

Kód UT WoS článku

000556138100032

EID výsledku v databázi Scopus

2-s2.0-85086989023