The impact of different hydrocolloids on the viscoelastic properties and microstructure of processed cheese manufactured without emulsifying salts in relation to storage time

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63555559" target="_blank" >RIV/70883521:28110/22:63555559 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61989100:27230/22:10250788

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/11/22/3605" target="_blank" >https://www.mdpi.com/2304-8158/11/22/3605</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods11223605" target="_blank" >10.3390/foods11223605</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The impact of different hydrocolloids on the viscoelastic properties and microstructure of processed cheese manufactured without emulsifying salts in relation to storage time

Popis výsledku v původním jazyce

The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), kappa-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of processed cheese (PC) samples during a storage period of 60 days (at 6 +/- 2 degrees C). In general, PC viscoelastic properties and microstructure were affected by the addition of hydrocolloids and the length of storage time. The evaluated PC reported a more elastic behavior (G&apos; &gt; G &apos;&apos;) over the viscous one. The highest values of viscoelastic moduli (G&apos;; G*) were recorded for PC samples manufactured with KC addition, followed by those prepared with AG and PG. The control sample presented values of viscoelastic moduli similar to those of the PG sample. All PC samples tested had fat globule size values lower than 1 mu m. Moreover, PC with AG and KG addition presented similar microstructures and sizes of fat globules.

Název v anglickém jazyce

The impact of different hydrocolloids on the viscoelastic properties and microstructure of processed cheese manufactured without emulsifying salts in relation to storage time

Popis výsledku anglicky

The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), kappa-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of processed cheese (PC) samples during a storage period of 60 days (at 6 +/- 2 degrees C). In general, PC viscoelastic properties and microstructure were affected by the addition of hydrocolloids and the length of storage time. The evaluated PC reported a more elastic behavior (G&apos; &gt; G &apos;&apos;) over the viscous one. The highest values of viscoelastic moduli (G&apos;; G*) were recorded for PC samples manufactured with KC addition, followed by those prepared with AG and PG. The control sample presented values of viscoelastic moduli similar to those of the PG sample. All PC samples tested had fat globule size values lower than 1 mu m. Moreover, PC with AG and KG addition presented similar microstructures and sizes of fat globules.

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/EF16_019%2F0000867" target="_blank" >EF16_019/0000867: Centrum výzkumu pokročilých mechatronických systémů</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

—

Svazek periodika

11

Číslo periodika v rámci svazku

22

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

nestrankovano

Kód UT WoS článku

000887449200001

EID výsledku v databázi Scopus

2-s2.0-85142487780