The effect of addition of selected carrageenans on viscoelastic properties of model processed cheese spreads
2007
Cernikova, M.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Potravinarskeho Inzenyrstvi | Bunka, F.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Potravinarskeho Inzenyrstvi | Pavlinek, V.,Univerzita Tomase Bati, Zlin (Czech Republic). Centrum Polymernich Materialu | Brezina, P.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Potravinarskeho Inzenyrstvi | Hrabe, J.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Potravinarskeho Inzenyrstvi | Kracmar, S.,Univerzita Tomase Bati, Zlin (Czech Republic). Ustav Potravinarskeho Inzenyrstvi
The effect of 0.25% w/w kappa-carrageenan and iota-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 deg C. Basic characteristics of processed cheese samples under study (i.e. their dry matter content and pH) were not different. There were no statistically significant differences in values of storage and loss moduli and tangent of phase shift angle tan delta for the reference frequency of 1 Hz between processed cheese with kappa-carrageenan applied in the form of powder and in the form of aqueous dispersion. The addition of 0.25% w/w kappa-carrageenan and iota-carrageenan (in the powder form) resulted in a significant increase in storage and loss moduli and a decrease in values of tan delta. 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 than kappa-carrageenan (P less than 0.05).
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