The effect of plant-derived hydrocolloids on the physicochemical, viscoelastic and organoleptic properties of processed cheese sauces

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F25%3A63593780" target="_blank" >RIV/70883521:28110/25:63593780 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of plant-derived hydrocolloids on the physicochemical, viscoelastic and organoleptic properties of processed cheese sauces

Popis výsledku v původním jazyce

The current study investigated the effects of three plant-derived hydrocolloids (pectin, agar, and guar gum) at varying concentrations (0.25, 0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic and organoleptic properties of processed cheese sauces (PCS). The addition of hydrocolloids had no significant impact (P≥0.05) on pH values (ranging from 5.83 to 5.92) or dry matter content (in the range of 30.03–31.92% w/w). On the contrary, emulsion stability and viscoelastic properties were significantly affected (P&lt;0.05) by the type and concentration of applied hydrocolloid. Emulsion stability values increased progressively with higher hydrocolloid concentrations, with guar gum yielding nearly complete stabilization effect (≈100%). Moreover, agar and pectin also enhanced emulsion stability, reaching maxima of 99.4% and 98.9%, respectively, indicating all used hydrocolloids function effectively as stabilizers. Rheological analysis revealed that control samples (CS; with no hydrocolloid addition) and PCS samples with low pectin concentrations (0.25–0.50% w/w) exhibited predominantly viscous behavior at low frequencies, whereas all other samples demonstrated weak gel characteristics dominated by an elastic character. Furthermore, gel strength (AF), storage (G&apos;), loss (G&apos;&apos;), and complex (G*) moduli, increased with higher hydrocolloid concentration (P&lt;0.05). Additionally, agar and guar gum (at all tested concentrations) and pectin (at concentrations ≥0.50% w/w) imparted a more elastic behavior compared to the CS. Sensory analysis of texture (hardness) supported rheological findings. These results confirm that the tested hydrocolloids act as effective gel-forming and stabilizing agents in PCS, enhancing both emulsion stability and viscoelastic properties.

Název v anglickém jazyce

The effect of plant-derived hydrocolloids on the physicochemical, viscoelastic and organoleptic properties of processed cheese sauces

Popis výsledku anglicky

The current study investigated the effects of three plant-derived hydrocolloids (pectin, agar, and guar gum) at varying concentrations (0.25, 0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic and organoleptic properties of processed cheese sauces (PCS). The addition of hydrocolloids had no significant impact (P≥0.05) on pH values (ranging from 5.83 to 5.92) or dry matter content (in the range of 30.03–31.92% w/w). On the contrary, emulsion stability and viscoelastic properties were significantly affected (P&lt;0.05) by the type and concentration of applied hydrocolloid. Emulsion stability values increased progressively with higher hydrocolloid concentrations, with guar gum yielding nearly complete stabilization effect (≈100%). Moreover, agar and pectin also enhanced emulsion stability, reaching maxima of 99.4% and 98.9%, respectively, indicating all used hydrocolloids function effectively as stabilizers. Rheological analysis revealed that control samples (CS; with no hydrocolloid addition) and PCS samples with low pectin concentrations (0.25–0.50% w/w) exhibited predominantly viscous behavior at low frequencies, whereas all other samples demonstrated weak gel characteristics dominated by an elastic character. Furthermore, gel strength (AF), storage (G&apos;), loss (G&apos;&apos;), and complex (G*) moduli, increased with higher hydrocolloid concentration (P&lt;0.05). Additionally, agar and guar gum (at all tested concentrations) and pectin (at concentrations ≥0.50% w/w) imparted a more elastic behavior compared to the CS. Sensory analysis of texture (hardness) supported rheological findings. These results confirm that the tested hydrocolloids act as effective gel-forming and stabilizing agents in PCS, enhancing both emulsion stability and viscoelastic properties.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

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