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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F08%3A63507276%21RIV09-MSM-28110___
rdf:type
n16:Vysledek skos:Concept
dcterms:description
Byl zkoumán vliv přídavku pektinu na viskoelastické a senzorické vlastnosti modelových tavených sýrů. Byla provedena dynamická oscilační reometrie, senzorická analýza a základní chemická analýza vzorků. Pektin způsobil zvýšení tuhosti vzorků. Senzorická hodnota tavených sýrů nebyla přídavkem pektinu zhoršena. The effect of pectin addition on viscoelastic properties of model processed cheeses with 40% w/w dry matter and 50% w/w fat in dry matter after 42 days of storage at temperature 6?2 °C has been investigated using dynamic oscillation rheometry (plate-plate geometry; frequency range 0.1?50.0 Hz; temperature 20°C). The role of pectin concentration (0.2, 0.4, 0.6 and 0.8% w/w) has been studied. Also, the sensory evaluation of samples has been made to assess cheese appearance, rigidity, spreadability and flavour. All samples with the pectin addition were more rigid and less spreadable compared to processed cheeses without pectin. With the increasing concentration of pectin the storage (G´) and loss (G´´) moduli rose at the whole tested frequency range (0.1?50.0 Hz). Growing pectin content resulted in the decrease in loss tangent (the nature of gel was changed to more elastic material). The dependence of processed cheese rigidity on pectin concentration (in range 0?0.8% w/w) was not linear. The appearance a The effect of pectin addition on viscoelastic properties of model processed cheeses with 40% w/w dry matter and 50% w/w fat in dry matter after 42 days of storage at temperature 6?2 °C has been investigated using dynamic oscillation rheometry (plate-plate geometry; frequency range 0.1?50.0 Hz; temperature 20°C). The role of pectin concentration (0.2, 0.4, 0.6 and 0.8% w/w) has been studied. Also, the sensory evaluation of samples has been made to assess cheese appearance, rigidity, spreadability and flavour. All samples with the pectin addition were more rigid and less spreadable compared to processed cheeses without pectin. With the increasing concentration of pectin the storage (G´) and loss (G´´) moduli rose at the whole tested frequency range (0.1?50.0 Hz). Growing pectin content resulted in the decrease in loss tangent (the nature of gel was changed to more elastic material). The dependence of processed cheese rigidity on pectin concentration (in range 0?0.8% w/w) was not linear. The appearance a
dcterms:title
The Effect of Pectin Concentration on Viscoelastic and Sensory Properties of Processed Cheese Vliv koncentrace pektinu na viskoelastické a senzorické vlastnosti tavených sýrů The Effect of Pectin Concentration on Viscoelastic and Sensory Properties of Processed Cheese
skos:prefLabel
Vliv koncentrace pektinu na viskoelastické a senzorické vlastnosti tavených sýrů The Effect of Pectin Concentration on Viscoelastic and Sensory Properties of Processed Cheese The Effect of Pectin Concentration on Viscoelastic and Sensory Properties of Processed Cheese
skos:notation
RIV/70883521:28110/08:63507276!RIV09-MSM-28110___
n3:aktivita
n14:Z
n3:aktivity
Z(MSM7088352101)
n3:cisloPeriodika
9
n3:dodaniDat
n13:2009
n3:domaciTvurceVysledku
n5:5746191 n5:4964241 n5:6293174 n5:6731007
n3:druhVysledku
n18:J
n3:duvernostUdaju
n12:S
n3:entitaPredkladatele
n10:predkladatel
n3:idSjednocenehoVysledku
365191
n3:idVysledku
RIV/70883521:28110/08:63507276
n3:jazykVysledku
n17:eng
n3:klicovaSlova
Pectin concentration; processed cheese; rheology; sensory analysis; viscoelastic properties
n3:klicoveSlovo
n4:viscoelastic%20properties n4:processed%20cheese n4:sensory%20analysis n4:rheology n4:Pectin%20concentration
n3:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n3:kontrolniKodProRIV
[D7C82C5922FF]
n3:nazevZdroje
International Journal of Food Science and Technology
n3:obor
n7:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n13:2008
n3:svazekPeriodika
43
n3:tvurceVysledku
Buňka, František Macků, Ivana Leciánová, Petra Hrabě, Jan Pavlínek, Vladimír
n3:zamer
n15:MSM7088352101
s:issn
0950-5423
s:numberOfPages
8
n6:organizacniJednotka
28110