Effect of addition of selected solid cosolutes on viscoelastic properties of model processed cheese containing pectin

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2078-2084

  Macků, Ivana ^a   Buňka, František ^a   Voldánová, Barbora ^a   Pavlínek, Vladimír ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

Fructose; Galactose; Glucose; Lactose; Pectin; Processed cheese; Saccharose

Indexed keywords

FRUCTOSE; VISCOELASTICITY;

CO-SOLUTES; D-GALACTOSE; D-GLUCOSE; GALACTOSE; LACTOSE; PECTIN; PROCESSED CHEESE; SACCHARISE; TARGET CONCENTRATIONS; VISCOELASTIC PROPERTIES;

GLUCOSE;

EID: 70149091473     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.03.020     Document Type: Article

References (36)

1. Bennett R.J., Trivedi D., Hemar Y., Reid D.C.W., Illingworth D., and Lee S.K. The effect of starch addition on the rheological and microstructural properties of model processed cheese. The Australian Journal of Dairy Technology 61 (2006) 157-159
2. Bowland E.L., and Foegeding E.A. Small strain oscillatory shear and microstructural analyses of a model processed cheese. Journal of Dairy Science 84 (2001) 2372-2380
3. Buňka F., Pavlínek V., Hrabě J., Rop O., Janiš R., and Krejčí J. Effect of 1-monoglycerides on viscoelastic properties of processed cheese. International Journal of Food Properties 10 (2007) 819-828
4. Černíková M., Buňka F., Pavlínek V., Březina P., Hrabě J., and Valášek P. Effect of carrageenan type on viscoelastic properties of processed cheese. Food Hydrocolloids 22 (2008) 1054-1061
5. Dimitreli G., and Thomareis A.S. Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity. Journal of Food Engineering 79 (2007) 1364-1373
6. El-Nawawi S.A., and Heikal Y.A. Factors affecting the production of low-ester pectin gels. Carbohydrate Polymers 26 (1995) 189-193
7. Evageliou V., Richardson R.K., and Morris E.R. Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels. Carbohydrate Polymers 42 (2000) 245-259
8. 2+ gels. Food Hydrocolloids 13 (1999) 371-380
9. Gabriele D., de Cindio B., and D'Antona P. A weak gel model for foods. Rheologica Acta 40 (2001) 120-127
10. 2+ + sugar gels. Food Hydrocolloids 12 (1998) 357-363
11. Guinee T.P., Carić M., and Kaláb M. Pasteurized processed cheese and substitute/imitation cheese products. In: Fox P.F., McSweeney P.L.H., and Cogan T.P. (Eds). Cheese: Chemistry, physics and microbiology. Major cheese groups Vol. 2 (2004), Elsevier Applied Science, London, New York 349-394
12. Gunasekaran S., and Ak M.M. Oscillatory shear testing of foods - selected applications. Trends in Food Science & Technology 11 (2000) 115-127
13. Gustaw W., and Mleko S. The effect of polysaccharides and sodium chloride on physical properties of processed cheese analogs containing whey proteins. Milchwissenschaft 62 1 (2007) 59-62
14. ISO Standard No. 5534. Cheese and processed cheese - Determination of the total solids content (Reference method) (2004), International Organization for Standardization, Geneva
15. Kapoor R., and Metzger L.E. Process cheese: scientific and technological aspects - a review. Comprehensive Reviews in Food Science and Food Safety 7 (2008) 194-214
16. Lee S.K., Anema S., and Klostermeyer H. The influence of moisture content on the rheological properties of processed cheese spreads. International Journal of Food Science and Technology 39 (2004) 763-771
17. Leroux J., Langendorff V., Schick G., Vaishnav V., and Mazoyer J. Emulsion stabilizing properties of pectin. Food Hydrocolloids 17 (2003) 455-462
18. Löfgren C., and Hermansson A.M. Synergistic rheological behaviour of mixed HM/LM pectin gels. Food Hydrocolloids 21 (2007) 480-486
19. Lootens D., Capel F., Durand D., Nicolai T., Boulenguer P., and Langendorff V. Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin. Food Hydrocolloids 17 (2003) 237-244
20. Lu Y., Shirashoji N., and Lucey J.A. Rheological, textural and melting properties of commercial samples of some of the different types of pasteurized processed cheese. International Journal of Dairy Technology 60 (2007) 74-80
21. Macků I., Buňka F., Pavlínek V., Leciánová P., and Hrabě J. The effect of pectin concentration on viscoelastic and sensory properties of processed cheese. International Journal of Food Science and Technology 43 (2008) 1663-1670
22. Marchesseau S., Gastaldi E., Lagaude A., and Cuq J.L. Influence of pH on protein interactions and microstructure of process cheese. Journal of Dairy Science 80 (1997) 1483-1489
23. Martínez-Ruvalcaba A., Chornet E., and Rodrigue D. Viscoelastic properties of dispersed chitosan/xanthan hydrogels. Carbohydrate Polymers 67 (2007) 586-595
24. Nilsson S., Piculell L., and Malmsten M. Nature of macromolecular denaturation by urea and other cosolutes: experiments on agarose interpreted within a lattice model for adsorption from a mixed solvent. Journal of Physical Chemistry 94 (1990) 5149-5154
25. 2+ interactions: effects on rheological properties. Food Hydrocolloids 15 (2001) 491-498
26. O'Callaghan D.J., and Guinee T.P. Rheology and texture of cheese. In: Fox P.F., McSweeney P.L.H., and Cogan T.P. (Eds). Cheese: Chemistry, physics and microbiology. General aspects Vol. 1 (2004), Elsevier Applied Science, London, New York 511-540
27. Piska I., and Štětina J. Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese. Journal of Food Engineering 61 (2004) 551-555
28. Raval D.M., and Mistry V.V. Application of ultrafiltered sweet buttermilk in the manufacture of reduced fat process cheese. Journal of Dairy Science 82 (1999) 2334-2343
29. Sato Y., Kawabuchi S., Irimoto Y., and Miyawaki O. Effect of water activity and solvent-ordering on intermolecular interaction of high-methoxyl pectins in various sugar solutions. Food Hydrocolloids 18 (2004) 527-534
30. Shirashoji N., Jaeggi J.J., and Lucey J.A. Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese. Journal of Dairy Science 89 (2006) 15-28
31. Syrbe A., Bauer W.J., and Klostermeyer H. Polymer science concepts in dairy systems - an overview of milk protein and food hydrocolloid interaction. International Dairy Journal 8 (1998) 179-193
32. Tsoga A., Richardson R.K., and Morris E.R. Role of cosolutes in gelation of high-methoxy pectin. Part 1. Comparison of sugars and polyols. Food Hydrocolloids 18 (2004) 907-919
33. Tsoga A., Richardson R.K., and Morris E.R. Role of cosolutes in gelation of high-methoxy pectin. Part 2. Anomalous behaviour of fructose: calorimetric evidence of site-binding. Food Hydrocolloids 18 (2004) 921-932
34. Udyarajan C.U., Horne D.S., and Lucey J.A. Use of time-temperature superposition to study the rheological properties of cheese during heating and cooling. International Journal of Food Science and Technology 42 (2007) 686-698
35. Williams P.A., and Phillips G.O. Handbook of hydrocolloids (2000), Woodhead Publishing Limited and CRC Press LLC, Cambridge and Boca Raton
36. Winter H.H., and Chambon F. Analysis of linear viscoelasticity of a crosslinking polymer at the gel point. Journal of Rheology 30 (1986) 367-382