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The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage

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dc.title The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage en
dc.contributor.author Míšková, Zuzana
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Křenková, Barbora
dc.contributor.author Kůrová, Vendula
dc.contributor.author Němečková, Irena
dc.contributor.author Pachlová, Vendula
dc.contributor.author Buňka, František
dc.relation.ispartof LWT
dc.identifier.issn 0023-6438 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2021
utb.relation.volume 145
dc.type article
dc.language.iso en
dc.publisher Academic Press
dc.identifier.doi 10.1016/j.lwt.2021.111539
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0023643821006927
dc.subject cream dessert en
dc.subject carrageenan en
dc.subject rheology en
dc.subject gel strength en
dc.subject sensory analysis en
dc.description.abstract The aim of the work was to compare κ-carrageenan and ι-carrageenan (in concentrations 0.025–0.150 g/100 g) application to cream desserts (dry matter content 44 g/100 g and fat content 38.5 g/100 g) and evaluate their viscoelastic properties and sensory quality. Sample properties were monitored during 28 d (6 ± 2 °C). During storage a slight decrease in the pH of the samples was monitored. Furthermore, the increasing addition of κ- and ι-carrageenan resulted in complex modulus (G*) and gel strength (AF) values increase (P < 0.05). In all samples, regardless of the type and concentration of carrageenan, a significant increase in the values of firmness was observed during storage. In general, the G* and AF were higher in the samples with κ-carrageenan compared to products to which ι-carrageenan was applied (P < 0.05). Moreover, all samples were characterised as homogenous and no water release and no off-flavour (P ≥ 0.05) were detected. The suggested concentration of both tested carrageenans in order to obtain products with desired properties lies in the range of 0.050–0.125 g/100 g. © 2021 en
utb.faculty Faculty of Technology
utb.faculty University Institute
dc.identifier.uri http://hdl.handle.net/10563/1010313
utb.identifier.obdid 43882907
utb.identifier.scopus 2-s2.0-85104673184
utb.identifier.wok 000663734400007
utb.identifier.coden LBWTA
utb.source j-scopus
dc.date.accessioned 2021-05-14T12:05:19Z
dc.date.available 2021-05-14T12:05:19Z
dc.description.sponsorship National Agency for Agriculture Research in the programme ZEM.E [QK1710156]; Internal Grant Agency of the Tomas Bata University in Zlin [IGA/FT/2021/004]; project of long-term strategy of organization development DZRO ROZVOLOG Development of Capabilities and Sustainability of Logistics Support (DZRO ROZVOLOG, 2016-2020) - Ministry of Defence of the Czech Republic
dc.description.sponsorship QK1710156; Univerzita Tomáše Bati ve Zlíně: IGA/FT/2021/004; Ministerstvo Obrany České Republiky, MOČR
utb.ou Department of Food Technology
utb.contributor.internalauthor Míšková, Zuzana
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Křenková, Barbora
utb.contributor.internalauthor Kůrová, Vendula
utb.contributor.internalauthor Pachlová, Vendula
utb.contributor.internalauthor Buňka, František
utb.fulltext.sponsorship This study was kindly supported by the National Agency for Agriculture Research, project No. QK1710156 in the programme ZEMĚ and the Internal Grant Agency of the Tomas Bata University in Zlín (project IGA/FT/2021/004). The paper was also written with the support of the project of long-term strategy of organization development DZRO ROZVOLOG Development of Capabilities and Sustainability of Logistics Support (DZRO ROZVOLOG, 2016–2020), funded by the Ministry of Defence of the Czech Republic.
utb.wos.affiliation [Miskova, Zuzana; Salek, Richardos Nikolaos; Krenkova, Barbora; Kurova, Vendula; Pachlova, Vendula] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 5555, Zlin 76001, Czech Republic; [Nemeckova, Irena] Dairy Res Inst, Ke Dvoru 12a, Prague, Czech Republic; [Bunka, Frantisek] Tomas Bata Univ Zlin, Univ Inst, Nam TG Masaryka 5555, Zlin 76001, Czech Republic; [Bunka, Frantisek] Univ Def, Fac Mil Leadership, Dept Logist, Food Res Lab, Kounicova 65, Brno 66210, Czech Republic
utb.scopus.affiliation Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, Zlín, 760 01, Czech Republic; Dairy Research Institute, Ke Dvoru 12aPrague, Czech Republic; University Institute, Tomas Bata University in Zlín, nám. T.G. Masaryka 5555, Zlín, 760 01, Czech Republic; Food Research Laboratory, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, Brno, 662 10, Czech Republic
utb.fulltext.projects QK1710156
utb.fulltext.projects IGA/FT/2021/004
utb.fulltext.projects DZRO ROZVOLOG, 2016–2020
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