The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage

Salek, Richardos Nikolaos; Lorencová, Eva; Míšková, Zuzana; Lazárková, Zuzana; Pachlová, Vendula; Adámek, Richard; Bezděková, Karla; Buňka, František

doi:10.1016/j.idairyj.2020.104755

Cited by 8 publications

(2 citation statements)

References 47 publications

(61 reference statements)

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“…The main ingredient in PC production is/are natural cheese/cheeses (of various types and degrees of maturity). The smooth and homogeneous consistency of PC is formed by mixing natural cheese with appropriate emulsifying salts (ES), heated under moderate pressure and constant shear, commonly at a temperature within the range of 90–100 °C [ 4 , 5 ]. Moreover, the development of the desired PC uniform consistency can be influenced by three groups of factors, including (i) composition and properties of the raw materials utilized (type and maturity level of the natural cheeses, pH of the natural cheese to be melt, dry matter (DM) and fat in dry matter (FDM) contents, ES type and/or concentration, possible use of hydrocolloids), (ii) processing conditions (stirring speed and duration, cooling time and rate) and (iii) storage conditions (storage time and temperature, packaging material properties) [ 5 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

Kratochvílová

Salek

Vašina

et al. 2022

Foods

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The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), κ-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of processed cheese (PC) samples during a storage period of 60 days (at 6 ± 2 °C). In general, PC viscoelastic properties and microstructure were affected by the addition of hydrocolloids and the length of storage time. The evaluated PC reported a more elastic behavior (G′ > G″) over the viscous one. The highest values of viscoelastic moduli (G′; G″; G*) were recorded for PC samples manufactured with KC addition, followed by those prepared with AG and PG. The control sample presented values of viscoelastic moduli similar to those of the PG sample. All PC samples tested had fat globule size values lower than 1 μm. Moreover, PC with AG and KG addition presented similar microstructures and sizes of fat globules.

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Section: Introductionmentioning

confidence: 99%

The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

Kratochvílová

Salek

Vašina

et al. 2022

Foods

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“…It is quite common to research the possibilities of using local products in processed cheeses. In particular, the possibilities of using a unique Greek phytotherapeutic product -Chios mastic gum (Salek et al, 2020) and canistel (exotic fruit) in combination with inulin in processed cheeses have been researched (Saraiva et al, 2020); the positive effects of curcumin nanoemulsion by ratios of 2.5% and 5% , date syrup in the amount of 15, 20, 25% (El-Loly et al, 2021), and date seed powder in the amount of 0, 1, 5, 10% (Darwish et al, 2020) on the physicochemical, microstructural, organoleptic, and functional properties of processed cheese have been confirmed.…”

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confidence: 99%

Designing of processed cheese products taking into account quality indicators and cost of raw materials

Машта¹

2022

Acta Sci Pol Technol Aliment

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Background. Processed cheeses and processed cheese products are products that often contain non-dairy raw materials. However, the vast majority of research is aimed exclusively at studying the effects of these raw materials on quality and nutritional value, but the cost of finished products is not taken into account. Given this, it is important to search for recipes for processed cheese products using non-dairy raw materials which will achieve the minimum cost of production considering the optimal values of rheological parameters and organoleptic characteristics. Materials and methods. To optimize the recipe of processed cheese products, we used an experiment planning for a linear dependence model with two active factors (mass fraction of a mixture of palm oil and hemp oil and mass fraction of a mixture of oat flour and rice flour) and two output parameters (shear stress limit and organoleptic characteristics) followed by a search for the recipe of the processed cheese product of the minimum cost and acceptable quality. Results. The linear models obtained from the results of the planning of the experiment allow the influence of the amount of oil mixture (palm oil and hemp oil in the ratio 84.1:15.9) and of the amount of flour mixture (oat flour and rice flour in the ratio 55:45) on the shear stress limit and organoleptic characteristics of processed cheese products to be predicted. The mass fraction of the oil mixture and flour mixture is predicted, from which it is possible to produce a product of a set quality. Graphical interpretation of the results made it possible to determine the points of intersection of graphs (special points), which unite the zones of shear stress limit from 650 to 700 Pа and organoleptic assessment of processed cheese products in the range from 87 to 93 points. The mass fraction of the oil mixture and flour mixture at special points, respectively, are:(1) 8 and 0.5%, (2) 8 and 1.21%, (3) 10.25 and 2.5%, (4) 11.5 and 2.5%. Further calculation of the cost of raw materials at these points showed that the minimal possible cost of raw materials for processed cheese products of a set quality (shear stress limit is 650 Pa, organoleptic evaluation is 93 points) is 3.43 EUR/kg with 2.5% flour mixture and 11.5% oil mixture. To ensure the quality of the product of the specified reliability, and considering the error of the experiment Δx 1 = ±0.09 and Δx 2 = ±0.05, the proposed recipe for the processed cheese product contains 11.32% oil mixture and 2.45% flour mixture at a cost per product of 3.48 EUR/kg. The product has an elastic, homogeneous consistency, a clean and pronounced odor with a slight aroma of roasted sunflower seeds, a moderately salty pleasant taste with a slight aftertaste of oatmeal, and a uniform cream color. The physico-chemical parameters (mass fraction of moisture, fat, salt, pH) are within the established norms. Conclusions. It is possible to use a mixture of palm oil and hemp oil (in the ratio of 84.1:15.9) in the amount of 8 to 12% of the total number of raw components and ...

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The use of different cheese sources in processed cheese

Salek

Buňka

Černíková

2022

Processed Cheese Science and Technology

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The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage

Cited by 8 publications

References 47 publications

The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

Designing of processed cheese products taking into account quality indicators and cost of raw materials

The use of different cheese sources in processed cheese

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