Effect of carrageenan type on viscoelastic properties of processed cheese

Černíková, Michaela; Buňka, František; Pavlı́nek, Vladimı́r; Brezina, P.; Hrabě, Jan; Valášek, Pavel

doi:10.1016/j.foodhyd.2007.05.020

Cited by 64 publications

(40 citation statements)

References 28 publications

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“…This is achieved in the presence of emulsifying salts using nondairy ingredients, along with continuous heating and mixing to produce a uniform structure (Byland et al, ). In the production of processed cheese, phosphate‐emulsifying salts play a major role in the manufacture of a uniform product with appropriate physical and organoleptic characteristics; however, excessive consumption of these salts may lead to the many diseases in humans; therefore, to improve the product quality and also cost reduction, various types of hydrocolloids are used (Černíková et al, , ; Fernandez‐Juarez et al, ).…”

Section: Introductionmentioning

confidence: 99%

Improving the characteristics of spreadable processed cheese using Konjac and Xanthan gums

Rohani

Rashidi

2019

J Food Process Preserv

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The effects of konjac (0%–0.4% w/w) and xanthan (0%–0.4% w/w) gums on pH, sensory (taste, spreadability, firmness), and textural characteristics (hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness) of spreadable processed cheese were investigated. The central composite design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results showed that adding konjac and xanthan reduced the pH of the cheese. Regarding the sensory characteristics, the results indicated that increasing the xanthan and konjac gums increased the taste and firmness score, while the spreadability score was decreased. The textual profile analysis test showed that increasing the konjac and xanthan gums increased firmness, cohesiveness, gumminess, and chewiness of cheese. On the other hand, adding konjac and xanthan gums reduced the cheese adhesiveness. The different values of konjac had no significant effects on the springiness, but cheese springiness increased significantly (p ≤ .05) by increasing the amount of xanthan. Practical applications In the production of processed cheese, phosphate‐emulsifying salts play a major role in the manufacture of a uniform product with appropriate physical and organoleptic characteristics; however, excessive consumption of these salts may lead to the many diseases in humans; therefore, to improving the product quality and also cost reduction, various types of hydrocolloids are used. For example konjac and xanthan have potential to improve the sensory and textural characteristics of processed cheese and use as ingredient in formulation of spreadable processed cheese.

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Section: Introductionmentioning

confidence: 99%

Improving the characteristics of spreadable processed cheese using Konjac and Xanthan gums

Rohani

Rashidi

2019

J Food Process Preserv

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“…The consistency of processed cheese can be influenced by many factors such as type and maturity of natural cheese, pH of cheese melt, type and concentration of emulsifying salt, processing conditions, dry matter content, fat content, presence and concentration of ions (especially calcium), use of hydrocolloids, etc. (Bowland & Foegeding, 2001;Cerníková et al, 2008;Dimitreli & Thomareis, 2007;Guinee et al, 2004;Gustaw & Mleko, 2007;Lee et al, 2004;Lu, Shirashoji, & Lucey, 2007;Marchesseau, Gastaldi, Lagaude, & Cuq, 1997;Piska & St etina, 2004;Shirashoji, Jaeggi, & Lucey, 2006).…”

Section: Introductionmentioning

confidence: 99%

The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese

Sádlíková

Buňka

Budinský

et al. 2010

LWT - Food Science and Technology

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“…Differences in texture could be attributed to the interactions of hydrocolloids with the rest of the matrix besides the ability of the given hydrocolloids to form gels (as in the case of kappa and iota-carrageenan, forming harder cheeses, followed by lambda) (Hanáková et al, 2013). An increasing concentration of kappa and iota carrageenans (more emulsified oil replacing milk fat) enhances interactions between carrageenan chains and leads to the formation of a denser network structure which increases the rigidity of processed cheese (Cěrníková et al, 2008). In panela-type cheese at the experimental conditions employed, milk fat substitution resulted in a harder and less cohesive texture.…”

Section: Texture Profi Le Analysismentioning

confidence: 99%

“…Kappa and iota are in the helix form at ambient temperature, whereas lambda is in the random coil conformation (Nilsson and Piculell, 1991;Gu et al, 2005). Kappa carrageenan adsorption onto casein micelle is thermally reversible, whereas iotacarrageenan adsorption onto casein micelle is irreversible (Cěrníková et al, 2008). The most charged lambda carrageenan does not show transition from coil to helix, being that it is a non-gelling carrageenan (Nilson and Piculell, 1991;Corredig et al, 2011).…”

Section: Yield Moisture Fat Phase and Proteinmentioning

confidence: 99%

Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

Rojas-Nery¹,

Vera²,

Meza-Márquez³

et al. 2015

Grasas y Aceites

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SUMMARY:In order to modify the fatty acid profile of panela-type cheese (a Mexican fresh cheese), emulsified soybean oil with soy protein isolate and different carrageenan (iota, kappa or lambda) was employed as fat replacer. The replacement of milk fat in panela-type cheese resulted in higher cheese yield values and moisture content, besides a concomitant lower fat phase and higher protein content, due to a soy protein isolate in emulsified soybean oil. Fat replacement resulted in a harder but less cohesive, spring and resilient texture, where differences in texture could be attributed to the specific carrageenan-casein interactions within the rennet coagulated cheese matrix. The FTIR analysis showed that the milk fat replacement changed the fatty acid profile, also in function of the type of carrageenan employed. Lambda carrageenan containing emulsions improved moisture retention and maintained the textural properties of panela-type cheese. KEYWORDS: Carrageenan; Emulsified soybean oil; Fat replacement; Fourier Transform Infra-Red Spectroscopy;Panela-type cheese; Textural profile analysis RESUMEN: Efecto del tipo de carragenina en emulsiones de aceite de soja/aislado de proteína de soja utilizadas como sustituto de grasa en quesos tipo panela. Para modificar el perfil de ácidos grasos de los quesos tipo panela (queso fresco popular en México), se utilizó aceite de soja emulsionado con aislado de proteína de soja y diferentes carrageninas (iota, kappa o lambda) como sustituto de la grasa. Reemplazar la grasa de la leche en el queso tipo panela resultó en mayor rendimiento quesero y mayor contenido de humedad, además de una concomitante menor fase grasa y mayor contenido de proteína, debido al aislado de proteína de soja en el aceite de soja emulsionado. La sustitución de la grasa dio como resultado una textura más dura, pero menos cohesiva, elástica y resiliente, donde estas diferencias podrían ser atribuidas a la interacción especifica entre carrageninas-caseinas en la matriz coagulada del queso. El análisis de FTIR muestra que reemplazar la grasa de la leche cambia el perfil de ácidos grasos, también en función del tipo de carragenina empleado. Las emulsiones con lambda carrageninas mejoraron la retención de humedad y mantuvieron las propiedades de textura del queso tipo panela.

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Effect of carrageenan type on viscoelastic properties of processed cheese

Cited by 64 publications

References 28 publications

Improving the characteristics of spreadable processed cheese using Konjac and Xanthan gums

Improving the characteristics of spreadable processed cheese using Konjac and Xanthan gums

The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese

Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

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