PT  - JOURNAL ARTICLE
AU  - Černíková, Michaela
AU  - Buňka, František
AU  - Pavlínek, Vladimír
AU  - Březina, Pavel
AU  - Hrabě, Jan
AU  - Kráčmar, Stanislav
TI  - The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads
DP  - 2014 Nov 26
TA  - Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
PG  - 51--58
VI  - 55
IP  - 5
AID - 10.11118/actaun200755050051
IS  - 12118516
AB  - The effect of 0.25% w/w κ-carrageenan and ι-carrageenan on viscoelastic properties of processed cheese were studied using model samples containing 40% w/w dry matter and 45 and 50% w/w fat in dry matter. Experimental samples of processed cheese were evaluated after 14 days of storage at the temperature of 6 ± 2 °C. Basic parameters of processed cheese samples under study (i.e. their dry matter content and pH) were not different (P ≥ 0.05). There were no statistically significant differences in values of storage modulus G' [Pa], loss modulus G'' [Pa] and tangent of phase shift angle tan δ [-] for the reference frequency of 1 Hz between processed cheese with κ-carrageenan applied in the form of powder and in the form of aqueous dispersion (P ≥ 0.05). The addition of 0.25% w/w κ-carrageenan and ι-carrageenan (in the powder form) resulted in an increase in storage (G') and loss (G'') moduli and a decrease in values of tan δ (P < 0.05). As compared with control (i.e. without added carrageenans), samples of processed cheese became firmer. Iota-carrageenan added in the powder form in concentration of 0.25% w/w showed a more intensive effect on the increase in firmness of processed cheese under study than κ-carrageenan (P < 0.05).