The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63554878" target="_blank" >RIV/70883521:28110/22:63554878 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60162694:G42__/23:00558216

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0022030222003721?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0022030222003721?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3168/jds.2021-21520" target="_blank" >10.3168/jds.2021-21520</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

Popis výsledku v původním jazyce

This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaclevels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 +/- 2 degrees C). The basic chemical all tested samples. Viscoelastic measurements indicated that PCS rigidity was directly proportional to increasing CR or FR concentration and to the application of homogenization. The interactions between the application of homogenization and the concentration of polysaccharides used were also significant. Compared with OSH, TSH did not lead to any further increase in the rigidity. The preceding results were also supported by data obtained from a nondestructive method of mechanical vibration damping. No changes in water activity were observed in any PCS sample. Overall, the addition of FR or CR appeared to be highly suitable for increasing the emulsion stability of PCS. If PCS products with softer consistency are desired, then a concentration of CR/FR &lt;= 0.250% (wt/wt) could be recommended together with OSH/TSH. For products for which a firmer PCS consistency is required, the or FR in concentrations of &gt;1.000% (wt/wt) together was observed.

Název v anglickém jazyce

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

Popis výsledku anglicky

This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaclevels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 +/- 2 degrees C). The basic chemical all tested samples. Viscoelastic measurements indicated that PCS rigidity was directly proportional to increasing CR or FR concentration and to the application of homogenization. The interactions between the application of homogenization and the concentration of polysaccharides used were also significant. Compared with OSH, TSH did not lead to any further increase in the rigidity. The preceding results were also supported by data obtained from a nondestructive method of mechanical vibration damping. No changes in water activity were observed in any PCS sample. Overall, the addition of FR or CR appeared to be highly suitable for increasing the emulsion stability of PCS. If PCS products with softer consistency are desired, then a concentration of CR/FR &lt;= 0.250% (wt/wt) could be recommended together with OSH/TSH. For products for which a firmer PCS consistency is required, the or FR in concentrations of &gt;1.000% (wt/wt) together was observed.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QK1710156" target="_blank" >QK1710156: Nové přístupy a metody analýzy pro zajištění kvality, bezpečnosti a zdravotní nezávadnosti sýrů, optimalizace jejich výroby a zefektivnění procesů hygieny a sanitace při současném snížení zátěže životního prostředí odpadními vodami</a><br>

Návaznosti

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

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Journal of Dairy Science

ISSN

0022-0302

e-ISSN

—

Svazek periodika

105

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

15

Strana od-do

6563-6577

Kód UT WoS článku

000834618400014

EID výsledku v databázi Scopus

2-s2.0-85134288822