The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

Abstract

This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaccharides [κ-carrageenan (CR) or furcellaran (FR) at levels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 ± 2°C). The basic chemical properties (pH, dry matter content) were similar for all tested samples. Viscoelastic measurements indicated that PCS rigidity was directly proportional to increasing CR or FR concentration and to the application of homogenization. The interactions between the application of homogenization and the concentration of polysaccharides used were also significant. Compared with OSH, TSH did not lead to any further increase in the rigidity. The preceding results were also supported by data obtained from a nondestructive method of mechanical vibration damping. No changes in water activity were observed in any PCS sample. Overall, the addition of FR or CR appeared to be highly suitable for increasing the emulsion stability of PCS. If PCS products with softer consistency are desired, then a concentration of CR/FR ≤0.250% (wt/wt) could be recommended together with OSH/TSH. For products for which a firmer PCS consistency is required, the addition of CR in concentrations of ≥0.500% (wt/wt) or FR in concentrations of ≥1.000% (wt/wt) together with OSH is recommended. Finally, as the concentration of polysaccharides increased, a darker PCS color was observed.

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

“…The highest hardness values were reported for the CC sample with the addition of KC ( Figure 3 A; p < 0.05). Additionally, similar trends have been previously reported by Černíková et al [ 34 ]. Thus, as already mentioned for the results of the rheological analysis, the explanation could stand on the more intensive interactions between the carrageenan chains, resulting in the formation of a “denser” network structure.…”

“…Moreover, the statement above could also be verified by the results depicted in Figure 2 . Therefore, increasing the hydrocolloid concentration gave rise to a more elastic CC structure (compared to the CS), which could be attributed to the presence of more intensive interactions and the formation of a denser structure [ 34 ].…”

“…For the samples with lower concentrations of F, no such significant change in G * values was observed ( p ≥ 0.05); therefore, it can be stated that a minimum (limiting) concentration of F is probably required to ensure some change in the viscoelastic properties of the product. However, Nagyová et al [ 40 ] or Černíková et al [ 34 ] claimed that the value of the limiting concentration depends on several factors, such as the gel strength of the protein network, the degree of hydrolysis of the proteins present, the pH, or the ionic environment. In the case of the comparison between KC and IK, it can be reported that the KC samples showed relatively higher values of rigidity compared with the IK samples ( p < 0.05).…”

A review on stringiness property of cheese and the measuring technique

“…The transition of kappa‐carrageenan and iota‐carrageenan from disordered (coil) to ordered (helical) state produces a stable 3D gel during cooling. All types of carrageenan showed to increase firmness of cheese due to a stronger protein network (Černíková et al, 2010; Hanáková et al, 2013; Kiziloz et al, 2009; Kůrová et al, 2022). The hybrid of kappa‐ and iota‐carrageenan did not provide structural support attributed to the limited interactions between casein and hybrid‐carrageenan as the transition of coil to helix order was inhibited by the mixed molecules (Arltoft et al, 2007).…”

“…In the effort of producing cheese of better choice in terms of health and texture, hydrocolloids turn up to be the preferred ingredients in preserving the natural cheese quality. Hydrocolloid could act as a texturizer (Hanáková et al, 2013; Li, Liu, et al, 2019; Zulkurnain et al, 2008), fat replacer (Dai et al, 2018; McMahon et al, 1996; Oberg et al, 2015; Sattar et al, 2018), stabilizer (Jana et al, 2010; Kůrová et al, 2022), emulsifier (Černíková et al, 2010), and casein replacer (Kiziloz et al, 2009) in cheese, imitation cheese and processed cheese. Examples of hydrocolloids used in cheese manufacturing are carrageenan, konjac glucomannan, cellulose, locust bean gum, arabic gum, guar gum, and xanthan gum.…”