RT Journal Article
SR Electronic
A1 Černíková, Michaela
A1 Buňka, František
A1 Pavlínek, Vladimír
A1 Březina, Pavel
A1 Hrabě, Jan
A1 Kráčmar, Stanislav
T1 The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads
JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
YR 2014
VO 55
IS 5
SP 51
OP 58
DO 10.11118/actaun200755050051
UL https://acta.mendelu.cz/artkey/acu-200705-0007.php
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).