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

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About: The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12066/abstract
Description	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). κ-carrageenan, ι-carrageenan, λ-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 κ-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 (κ- and ι-carrageenan), only small changes in temperature of coil-to-helix transition were observed (in range of 2-7 °C) as a result of the addition of different types of fat. 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). κ-carrageenan, ι-carrageenan, λ-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 κ-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 (κ- and ι-carrageenan), only small changes in temperature of coil-to-helix transition were observed (in range of 2-7 °C) as a result of the addition of different types of fat. (en)
Title	The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase (en)
skos:prefLabel	The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase (en)
skos:notation	RIV/70883521:28110/13:43869715!RIV14-MSM-28110___
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Buňka, František Janiš, Rahula Hudečková, Lenka Ciprysová, Zuzana
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	71717
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/13:43869715
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Hydrocolloid, Processed cheese analogue, Rheology, Texture analysis (en)
http://linked.open.../riv/klicoveSlovo	Hydrocolloid Processed cheese analogue Texture analysis Rheology
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[D70133AE70E0]
http://linked.open...i/riv/nazevZdroje	INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	66
http://linked.open...iv/tvurceVysledku	Buňka, František Janiš, Rahula Pavlínek, Vladimír Hanáková, Zuzana Hudečková, Lenka
issn	1364-727X
number of pages	6 (xsd:int)
http://bibframe.org/vocab/doi	10.1111/1471-0307.12066
http://localhost/t...ganizacniJednotka	28110

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