Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63580139" target="_blank" >RIV/70883521:28110/24:63580139 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28140/24:63580139

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0022030224009263?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0022030224009263?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3168/jds.2024-24939" target="_blank" >10.3168/jds.2024-24939</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach

Popis výsledku v původním jazyce

The aim of the study was to investigate the effect of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths (dipotassium hydrogenphosphate [K2HPO4; DKP], tetrapotassium diphosphate [K4P2O7; KTPP], pentapotassium triphosphate [K5P3O10; TKPP]) on the physicochemical, viscoelastic, textural, tribological, thermal, and sensory properties of processed cheese (PC; 40% wt/wt DM, 50% wt/wt fat in DM) during a 60d storage period (6 degrees C +/- 2 degrees C). On the whole, the hardness of all PC samples increased with the increasing chain length of ES (DKP &lt; TKPP &lt; KTPP) and the prolonging storage period. Moreover, the hardness results were in accordance with those of the rheological analysis. All PC samples exhibited a more elastic character (G &apos; &gt; G &apos;&apos;; tan delta &lt; 1). The type of potassium-based ES affected the binding of water into the structure of the PC. Furthermore, the study confirmed that the manufactured PC received optimal sensory scores, without any excessive bitterness. It could be concluded that the type of applied ES and storage length affected the functional properties of PC. Finally, the information provided in this study could serve as a tool for the dairy industry to help appropriately select potassium-based ES for PC manufacture with desired properties.

Název v anglickém jazyce

Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach

Popis výsledku anglicky

The aim of the study was to investigate the effect of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths (dipotassium hydrogenphosphate [K2HPO4; DKP], tetrapotassium diphosphate [K4P2O7; KTPP], pentapotassium triphosphate [K5P3O10; TKPP]) on the physicochemical, viscoelastic, textural, tribological, thermal, and sensory properties of processed cheese (PC; 40% wt/wt DM, 50% wt/wt fat in DM) during a 60d storage period (6 degrees C +/- 2 degrees C). On the whole, the hardness of all PC samples increased with the increasing chain length of ES (DKP &lt; TKPP &lt; KTPP) and the prolonging storage period. Moreover, the hardness results were in accordance with those of the rheological analysis. All PC samples exhibited a more elastic character (G &apos; &gt; G &apos;&apos;; tan delta &lt; 1). The type of potassium-based ES affected the binding of water into the structure of the PC. Furthermore, the study confirmed that the manufactured PC received optimal sensory scores, without any excessive bitterness. It could be concluded that the type of applied ES and storage length affected the functional properties of PC. Finally, the information provided in this study could serve as a tool for the dairy industry to help appropriately select potassium-based ES for PC manufacture with desired properties.

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

2024

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

1525-3198

Svazek periodika

107

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

14

Strana od-do

7704-7717

Kód UT WoS článku

001320939200001

EID výsledku v databázi Scopus

2-s2.0-85202801339