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The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

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dc.title The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads en
dc.contributor.author Buňka, František
dc.contributor.author Doudová, Lucie
dc.contributor.author Weiserová, Eva
dc.contributor.author Černíková, Michaela
dc.contributor.author Kuchař, Dalibor
dc.contributor.author Slavíková, Štěpánka
dc.contributor.author Nagyová, Gabriela
dc.contributor.author Ponížil, Petr
dc.contributor.author Grůber, Tomáš
dc.contributor.author Michálek, Jaroslav
dc.relation.ispartof LWT - Food Science and Technology
dc.identifier.issn 0023-6438 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2014
utb.relation.volume 58
utb.relation.issue 1
dc.citation.spage 247
dc.citation.epage 255
dc.type article
dc.language.iso en
dc.publisher Academic Press
dc.identifier.doi 10.1016/j.lwt.2014.02.040
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0023643814001169
dc.subject Emulsifying salts en
dc.subject Phosphates en
dc.subject Processed cheese en
dc.subject Regression analysis en
dc.description.abstract We used regression analysis to model the influence of varying ratios of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and sodium polyphosphate (POLY) upon the hardness, cohesiveness, and relative adhesiveness of processed cheese spread (dry matter - 40g/100g; fat in dry matter - 50g/100g) at total emulsifying salt levels of 2.0, 2.5 and 3.0g/100g. Specific ratios of DSP to TSPP that rapidly increased hardness and decreased cohesiveness (1:1-3:4) and relative adhesiveness (1:1-1:2) were identified. The effect of the specific ratio of DSP:TSPP on textural parameters of samples was weakening with the rising amount of POLY in the ternary mixture. With the amount of POLY above 60%, the effect of the specific ratio of DSP:TSPP on textural parameters of samples was insignificant. With an increasing concentration of emulsifying salts, the values of hardness and cohesiveness were rising while the values of relative adhesiveness of the processed cheeses were falling. However, neither the concentration of emulsifying salts nor the adjustment of pH of the samples reaching the optimal range (5.69-5.84) affected the general trend of dependence of the observed textural parameters of model processed cheeses on the changing proportion of DSP, TSPP and POLY (P≥0.05). © 2014 Elsevier Ltd. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003759
utb.identifier.obdid 43872009
utb.identifier.scopus 2-s2.0-84898772088
utb.identifier.wok 000335619100032
utb.identifier.coden LBWTA
utb.source j-scopus
dc.date.accessioned 2014-06-17T19:02:15Z
dc.date.available 2014-06-17T19:02:15Z
dc.description.sponsorship Tomas Bata University in Zlin from the resources for specific university research [IGA/FT/2013/010, IGA/FT/ 2014/001]; project of the resources for specific university research of Brno University of Technology [FCH/FSI-J-13-2081]
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Weiserová, Eva
utb.contributor.internalauthor Černíková, Michaela
utb.contributor.internalauthor Slavíková, Štěpánka
utb.contributor.internalauthor Nagyová, Gabriela
utb.contributor.internalauthor Ponížil, Petr
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