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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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dc.title The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase en
dc.contributor.author Hanáková, Zuzana
dc.contributor.author Buňka, František
dc.contributor.author Pavlínek, Vladimír
dc.contributor.author Hudečková, Lenka
dc.contributor.author Janiš, Rahula
dc.relation.ispartof International Journal of Dairy Technology
dc.identifier.issn 1364-727X Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2013
utb.relation.volume 66
utb.relation.issue 4
dc.citation.spage 484
dc.citation.epage 489
dc.type article
dc.language.iso en
dc.publisher Wiley-Blackwell Publishing Ltd. en
dc.identifier.doi 10.1111/1471-0307.12066
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12066/abstract
dc.subject Hydrocolloid en
dc.subject Processed cheese analogue en
dc.subject Rheology en
dc.subject Texture analysis en
dc.description.abstract 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. © 2013 Society of Dairy Technology. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003499
utb.identifier.obdid 43869863
utb.identifier.scopus 2-s2.0-84885178497
utb.identifier.wok 000325360500004
utb.identifier.coden IJDTF
utb.source j-scopus
dc.date.accessioned 2013-10-22T08:34:47Z
dc.date.available 2013-10-22T08:34:47Z
utb.contributor.internalauthor Hanáková, Zuzana
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Pavlínek, Vladimír
utb.contributor.internalauthor Hudečková, Lenka
utb.contributor.internalauthor Janiš, Rahula
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