The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28610%2F13%3A43869715" target="_blank" >RIV/70883521:28610/13:43869715 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/13:43869715

Výsledek na webu

<a href="http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12066/abstract" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12066/abstract</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/1471-0307.12066" target="_blank" >10.1111/1471-0307.12066</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

Popis výsledku v původním jazyce

The aim of this work was to observe the influence of different hydrocolloids on changes in the rheological properties of processed cheese and their analogues within the process of cooling depending on the type of the fat used (butter, coconut fat and palm oil). ?-carrageenan, ?-carrageenan, ?-carrageenan, arabic gum and locust bean gum were used at a concentration of 1.0% w/w. With the decreasing temperature during the cooling period, an increase in the complex modulus (G*) was observed in all samples tested. Within the cooling period, the sample with the addition of ?-carrageenan showed both the most significant increase in G* in comparison with the control and the highest values of hardness after a 7-day storage period regardless of the type of the fat used. The samples with coconut fat were assessed as the hardest. On the other hand, the samples with palm oil showed the lowest hardness (with the same hydrocolloid used). In the gelling hydrocolloids (?- and ?-carrageenan), only small

Název v anglickém jazyce

The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase

Popis výsledku anglicky

The aim of this work was to observe the influence of different hydrocolloids on changes in the rheological properties of processed cheese and their analogues within the process of cooling depending on the type of the fat used (butter, coconut fat and palm oil). ?-carrageenan, ?-carrageenan, ?-carrageenan, arabic gum and locust bean gum were used at a concentration of 1.0% w/w. With the decreasing temperature during the cooling period, an increase in the complex modulus (G*) was observed in all samples tested. Within the cooling period, the sample with the addition of ?-carrageenan showed both the most significant increase in G* in comparison with the control and the highest values of hardness after a 7-day storage period regardless of the type of the fat used. The samples with coconut fat were assessed as the hardest. On the other hand, the samples with palm oil showed the lowest hardness (with the same hydrocolloid used). In the gelling hydrocolloids (?- and ?-carrageenan), only small

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

ISSN

1364-727X

e-ISSN

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Svazek periodika

66

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

6

Strana od-do

484-489

Kód UT WoS článku

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EID výsledku v databázi Scopus

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