Role of pectin in maintaining the physicochemical, textural, rheological, and organoleptic properties of model quark cheese spreads during simulated vibrations and storage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F25%3A63595198" target="_blank" >RIV/70883521:28110/25:63595198 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0141813025040012?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0141813025040012?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.ijbiomac.2025.143449" target="_blank" >10.1016/j.ijbiomac.2025.143449</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Role of pectin in maintaining the physicochemical, textural, rheological, and organoleptic properties of model quark cheese spreads during simulated vibrations and storage

Popis výsledku v původním jazyce

This study examined the effects of incorporating pectin and applying simulated mechanical vibrations on the physicochemical, textural, rheological, and organoleptic attributes of Quark cheese spreads (QCS) over a storage period of 30 days (6 ± 2 °C). The QCS model samples were prepared with pectin concentrations of 0.50, 0.75, and 1.00 % w/w and subjected to vibrational loading to simulate transportation conditions. Key physicochemical parameters, including dry matter (DM), fat and protein content, water activity, and pH, were measured on day 2 and 30 after preparation. Vibrations significantly affected the hardness, spreadability, and water holding capacity (WHC) of the samples, with increased pectin concentrations leading to greater hardness and greater force required for spreading, particularly in non-vibrated samples. Rheological analysis revealed that vibrational loading reduced viscoelastic moduli (G&apos; and G”), with the elastic character prevailing in all samples (tan δ &lt; 1). Sensory evaluation demonstrated a minimal influence of vibrations on assessor perception, except at higher pectin concentrations. It could be concluded that vibrations negatively affected the textural and viscoelastic properties and WHC of the QCS model products. To avoid the problems mentioned above, the data presented in this study may be useful in developing formulations and transportation systems for QCS products.

Název v anglickém jazyce

Role of pectin in maintaining the physicochemical, textural, rheological, and organoleptic properties of model quark cheese spreads during simulated vibrations and storage

Popis výsledku anglicky

This study examined the effects of incorporating pectin and applying simulated mechanical vibrations on the physicochemical, textural, rheological, and organoleptic attributes of Quark cheese spreads (QCS) over a storage period of 30 days (6 ± 2 °C). The QCS model samples were prepared with pectin concentrations of 0.50, 0.75, and 1.00 % w/w and subjected to vibrational loading to simulate transportation conditions. Key physicochemical parameters, including dry matter (DM), fat and protein content, water activity, and pH, were measured on day 2 and 30 after preparation. Vibrations significantly affected the hardness, spreadability, and water holding capacity (WHC) of the samples, with increased pectin concentrations leading to greater hardness and greater force required for spreading, particularly in non-vibrated samples. Rheological analysis revealed that vibrational loading reduced viscoelastic moduli (G&apos; and G”), with the elastic character prevailing in all samples (tan δ &lt; 1). Sensory evaluation demonstrated a minimal influence of vibrations on assessor perception, except at higher pectin concentrations. It could be concluded that vibrations negatively affected the textural and viscoelastic properties and WHC of the QCS model products. To avoid the problems mentioned above, the data presented in this study may be useful in developing formulations and transportation systems for QCS products.

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<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

International Journal of Biological Macromolecules

ISSN

0141-8130

e-ISSN

1879-0003

Svazek periodika

310

Číslo periodika v rámci svazku

Part 3

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

13

Strana od-do

nestránkováno

Kód UT WoS článku

001480870200001

EID výsledku v databázi Scopus

2-s2.0-105003384152