The effect of selected hydrocolloids on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces

Le résumé fourni par la source

The current study investigated the effects of three polysaccharide hydrocolloids [pectin (PE), agar (AG), and guar gum (GG)] at varying concentrations (0.25, 0.50, 0.75, and 1.00 % w/w) on the physicochemical, viscoelastic, and organoleptic properties of full-fat processed cheese sauces (PCS). The hydrocolloid (HC) type and concentration affected the PCS properties. The values of emulsion stability (ES) enhanced progressively with higher HC concentrations (P<0.05). Rheological analysis revealed an increase in elastic, viscous, and complex moduli, as well as in complex viscosity, gel strength, and interaction factor, with higher HC levels (P<0.05). Furthermore, sensory analysis of viscosity supported rheological findings. Additionally, sensory assessors preferred sauces with AG and GG concentrations of 0.50 and 0.75 % w/w the most (P<0.05). These results confirm that the tested HCs act as effective gel-forming/thickening and stabilizing agents in full-fat PCS, enhancing both ES and viscoelastic properties, while also improving texture, as demonstrated by sensory evaluation.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.