Effect of 1-monoglycerides on viscoelastic properties of processed cheese

被引:19
作者
Bunka, F.
Pavlinek, V.
Hrabe, J.
Rop, O.
Janis, R.
Krejci, J.
机构
[1] Tomas Bata Univ Zlin, Dept Food Engn, CZ-76262 Zlin, Czech Republic
[2] Tomas Bata Univ Zlin, Ctr Polymer, Zlin, Czech Republic
关键词
processed cheese; 1-monoglycerides; viscoelasticity; sensory evaluation;
D O I
10.1080/10942910601113756
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This article deals with the influence of selected 1-monoglycerides (1-monocaprylin, 1-monocaprin, 1-monolaurin, 1-monopalmitin, and 1-monostearin) in a concentration of 0.25% w/w on viscoelastic and sensory properties of the processed cheese with 45 and 50% fat in dry matter after 14 days of storage at temperature of 6 +/- 2 degrees C. With increasing number of carbons in the molecule of fatty acid, which is ester-bound in 1-monoglycerides, both the storage G', and the loss G'' moduli increased in whole frequency range. This enhancement was relatively smaller in the group of processed cheeses with 45% fat in dry matter compared to the group of processed cheeses with 50% fat in dry matter. The additions of 1-monocaprylin, 1-monocaprin, and 1-monolaurin were not sensorial acceptable due to the off-flavour. The effect of addition of 1-monopalmitin and 1-monostearin (from 0.1 to 0.5% w/w) has also been presented.
引用
收藏
页码:819 / 828
页数:10
相关论文
共 24 条
[1]  
Agresti A., 1984, Analysis of Ordinal Categorical Data
[2]  
[Anonymous], MAJOR CHEESE GROUPS
[3]  
[Anonymous], ENCY DAIRY SCI
[4]   Physical and sensory properties of block processed cheese with formulated emulsifying salt mixtures [J].
Awad, RA ;
Abdel-Hamid, LB ;
Ei-Shabrawy, SA ;
Singh, RK .
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2004, 7 (03) :429-448
[5]   Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures [J].
Awad, RA ;
Abdel-Hamid, LB ;
El-Shabrawy, SA ;
Singh, RK .
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2002, 35 (01) :54-61
[6]  
BERGER W, 2002, PROCESSED CHEESE MAN
[7]   Small strain oscillatory shear and microstructural analyses of a model processed cheese [J].
Bowland, EL ;
Foegeding, EA .
JOURNAL OF DAIRY SCIENCE, 2001, 84 (11) :2372-2380
[8]  
FAUR L, 1996, OILS FATS MANUAL COM, V2, P967
[9]  
French SJ, 2002, MILCHWISSENSCHAFT, V57, P79
[10]   Processing peas for producing macaroni [J].
Frias, J ;
Kovacs, E ;
Sotomayor, C ;
Hedley, C ;
VidalValverde, C .
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1997, 204 (01) :66-71