Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes

Kůrová, Vendula; Salek, Richardos-Nicolaos; Černíková, Michaela; Lorencová, Eva; Zálešáková, Ludmila; Buňka, František

dc.title	Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes	en
dc.contributor.author	Kůrová, Vendula
dc.contributor.author	Salek, Richardos-Nicolaos
dc.contributor.author	Černíková, Michaela
dc.contributor.author	Lorencová, Eva
dc.contributor.author	Zálešáková, Ludmila
dc.contributor.author	Buňka, František
dc.relation.ispartof	International Journal of Dairy Technology
dc.identifier.issn	1364-727X Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2022
utb.relation.volume	75
utb.relation.issue	3
dc.citation.spage	679
dc.citation.epage	689
dc.type	article
dc.language.iso	en
dc.publisher	John Wiley and Sons Inc
dc.identifier.doi	10.1111/1471-0307.12871
dc.relation.uri	https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12871
dc.subject	processed cheese	en
dc.subject	furcellaran	en
dc.subject	emulsifying salts	en
dc.subject	rheology	en
dc.subject	storage period	en
dc.description.abstract	The viscoelastic properties of processed cheese spread (PCS; dry matter 40% w/w, fat in dry matter 55% w/w) produced with various levels (0.10, 0.25, 0.50, 0.75 and 1.00% w/w) of two types of furcellaran (FA or FB), with and without the use of emulsifying salts (ES), were evaluated. The incremental higher levels of furcellaran application, irrespective of its type, increased the values of viscoelastic moduli. Processed cheese spread samples produced without the addition of ES showed higher rigidity. The type and concentration of furcellaran, the presence/absence of ES and storage time had a significant effect on the viscoelastic properties of PCS.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1010957
utb.identifier.obdid	43883865
utb.identifier.scopus	2-s2.0-85128204399
utb.identifier.wok	000782781700001
utb.identifier.coden	IJDTF
utb.source	j-scopus
dc.date.accessioned	2022-05-05T12:14:40Z
dc.date.available	2022-05-05T12:14:40Z
dc.description.sponsorship	internal grant agency of the Tomas Bata University in Zlin, Czech Republic [IGA/FT/2022/005]
utb.ou	Department of Food Technology
utb.contributor.internalauthor	Kůrová, Vendula
utb.contributor.internalauthor	Salek, Richardos-Nicolaos
utb.contributor.internalauthor	Černíková, Michaela
utb.contributor.internalauthor	Lorencová, Eva
utb.contributor.internalauthor	Zálešáková, Ludmila
utb.fulltext.affiliation	VENDULA KůROVÁ, 1 https://orcid.org/0000-0002-4397-8901 RICHARDOS NIKOLAOS SALEK, 1* https://orcid.org/0000-0001-5129-5329 MICHAELA ČERNÍKOVÁ, 1 EVA LORENCOVÁ, 1 https://orcid.org/0000-0001-9203-0335 LUDMILA ZALEŠÁKOVÁ 1 and FRANTIŠEK BUŇKA 2 1 Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, Zlín 76001, and 2 Department of Logistics, Faculty of Military Leadership, Food Research Laboratory, University of Defence, Kounicova 65, Brno 66210 Czech Republic
utb.fulltext.dates	-
utb.fulltext.sponsorship	This study was kindly supported by the internal grant agency of the Tomas Bata University in Zlín, Czech Republic (IGA/FT/2022/005).
utb.wos.affiliation	[Kurova, Vendula; Salek, Richardos Nikolaos; Cernikova, Michaela; Lorencova, Eva; Zalesakova, Ludmila] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, TG Masaryka 5555, Zlin 76001, Czech Republic; [Bunka, Frantisek] Univ Def, Fac Mil Leadership, Dept Logist, Food Res Lab, Kounicova 65, Brno 66210, Czech Republic
utb.scopus.affiliation	Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, Zlín, 76001, Czech Republic; Department of Logistics, Faculty of Military Leadership, Food Research Laboratory, University of Defence, Kounicova 65, Brno, 66210, Czech Republic
utb.fulltext.projects	IGA/FT/2022/005
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Food Technology