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dc.title | Plant-based emulsions as dairy cream alternatives: Comparison of viscoelastic properties and colloidal stability of various model products | en |
dc.contributor.author | Lapčíková, Barbora | |
dc.contributor.author | Lapčík, Lubomír | |
dc.contributor.author | Valenta, Tomáš | |
dc.contributor.author | Chvatíková, Marie | |
dc.relation.ispartof | Foods | |
dc.identifier.issn | 2304-8158 Scopus Sources, Sherpa/RoMEO, JCR | |
dc.date.issued | 2024 | |
utb.relation.volume | 13 | |
utb.relation.issue | 8 | |
dc.type | article | |
dc.language.iso | en | |
dc.publisher | Multidisciplinary Digital Publishing Institute (MDPI) | |
dc.identifier.doi | 10.3390/foods13081225 | |
dc.relation.uri | https://www.mdpi.com/2304-8158/13/8/1225 | |
dc.relation.uri | https://www.mdpi.com/2304-8158/13/8/1225/pdf?version=1713430693 | |
dc.subject | cream products | en |
dc.subject | o/w emulsions | en |
dc.subject | recipe formulation | en |
dc.subject | emulsifier | en |
dc.subject | rheological behaviour | en |
dc.subject | viscoelastic moduli | en |
dc.subject | colour parameters | en |
dc.description.abstract | In the context of growing interest in plant-based food products for their potential health benefits and sustainability, this study investigates the effect of mono- and diglycerides of fatty acids application on physico-chemical properties of various plant-based cream products, compared to lecithin application in rice cream. Rheological and textural parameters, colour profile, and colloidal stability were analysed. The application of mono- and diglycerides modified the creams’ viscoelastic behaviour, showing a decrease in viscoelasticity across the samples; although in oat–coconut cream resulted in a higher viscoelasticity, indicating the formation of a gel-like structure. Rice cream with lecithin emulsifier showed lower viscoelastic properties characterised by higher phase angle (tan δ). All samples behaved as pseudoplastic materials (with a flow behaviour index n < 1). For coconut and almond creams, the consistency coefficient increased and flow behaviour index decreased after emulsifier application. Interestingly, the emulsifier addition did not significantly affect the cream’s colour profile, characterised by yellow hue angle (h*) as a dominant spectral component. The colloidal stability, indicated by a stability index (SI), was determined as well. | en |
utb.faculty | Faculty of Technology | |
dc.identifier.uri | http://hdl.handle.net/10563/1012005 | |
utb.identifier.scopus | 2-s2.0-85191299691 | |
utb.identifier.wok | 001211137400001 | |
utb.identifier.pubmed | 38672897 | |
utb.source | j-scopus | |
dc.date.accessioned | 2024-08-22T12:59:41Z | |
dc.date.available | 2024-08-22T12:59:41Z | |
dc.rights | Attribution 4.0 International | |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.rights.access | openAccess | |
utb.ou | Department of Food Technology | |
utb.contributor.internalauthor | Lapčíková, Barbora | |
utb.contributor.internalauthor | Lapčík, Lubomír | |
utb.contributor.internalauthor | Valenta, Tomáš | |
utb.contributor.internalauthor | Chvatíková, Marie | |
utb.fulltext.sponsorship | This research received no external funding | |
utb.wos.affiliation | [Lapcikova, Barbora; Lapcik, Lubomir] Palacky Univ Olomouc, Fac Sci, Dept Phys Chem, 17 Listopadu 12, CZ-77146 Olomouc, Czech Republic; [Lapcikova, Barbora; Lapcik, Lubomir; Valenta, Tomas; Chvatikova, Marie] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam T G Masaryka 5555, CZ-76001 Zlin, Czech Republic | |
utb.scopus.affiliation | Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, Olomouc, CZ-771 46, Czech Republic; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Nám. T. G. Masaryka 5555, Zlín, CZ-760 01, Czech Republic | |
utb.fulltext.projects | - |
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