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Vliv koncentrace pektinu na viskoelastické a senzorické vlastnosti tavených sýrů

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dc.title Vliv koncentrace pektinu na viskoelastické a senzorické vlastnosti tavených sýrů cs
dc.title The Effect of Pectin Concentration on Viscoelastic and Sensory Properties of Processed Cheese en
dc.contributor.author Macků, Ivana
dc.contributor.author Buňka, František
dc.contributor.author Pavlínek, Vladimír
dc.contributor.author Leciánová, Petra
dc.contributor.author Hrabě, Jan
dc.relation.ispartof International Journal of Food Science and Technology
dc.identifier.issn 0950-5423 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2008
utb.relation.volume 43
utb.relation.issue 9
dc.citation.spage 1663
dc.citation.epage 1670
dc.type article
dc.language.iso en
dc.publisher Wiley Blackwell Publishing Inc. en
dc.identifier.doi 10.1111/j.1365-2621.2008.01734.x
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2008.01734.x/abstract
dc.subject pektin cs
dc.subject tavené sýry cs
dc.subject reologie cs
dc.subject sensorická analýza cs
dc.subject viskoelastické vlastnosti cs
dc.subject Pectin concentration en
dc.subject processed cheese en
dc.subject rheology en
dc.subject sensory analysis en
dc.subject viscoelastic properties en
dc.description.abstract 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. cs
dc.description.abstract 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 en
dc.description.abstract 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 and flavour were not worse by pectin addition. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1000901
utb.identifier.rivid RIV/70883521:28110/08:63507276!RIV09-MSM-28110___
utb.identifier.obdid 43856903
utb.identifier.scopus 2-s2.0-49449098977
utb.identifier.wok 000258326100020
utb.source j-riv
utb.contributor.internalauthor Macků, Ivana
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Pavlínek, Vladimír
utb.contributor.internalauthor Hrabě, Jan
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