Registro Completo
Biblioteca(s): |
Embrapa Acre. |
Data corrente: |
28/02/2013 |
Data da última atualização: |
06/07/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
CUNHA, C. R. da; ALCÂNTARA, M. R.; VIOTTO, W. H. |
Afiliação: |
CLARISSA RESCHKE DA CUNHA, CPAF-AC; Maria Regina Alcântara; Walkiria H. Viotto. |
Título: |
Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
Journal of Food Science, Chicago, v. 77, n. 8, 2012. |
DOI: |
10.1111/j.1750-3841.2012.02797.x |
Idioma: |
Inglês |
Conteúdo: |
The role of different types of emulsifying salts-sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)-on microstructure and rheology of "requeijão cremoso" processed cheese was determined. The cheeses manufactured with TSC, TSPP, and STPP behaved like concentrated solutions, while the cheese manufactured with SHMP exhibited weak gel behavior and the lowest values for the phase angle (G"/G'). This means that SHMP cheese had the protein network with the largest amount of molecular interactions, which can be explained by its highest degree of fat emulsification. Rotational viscometry indicated that all the spreadable cheeses behaved like pseudoplastic fluids. The cheeses made with SHMP and TSPP presented low values for the flow behavior index, meaning that viscosity was more dependent on shear rate. Regarding the consistency index, TSPP cheese showed the highest value, which could be attributed to the combined effect of its high pH and homogeneous fat particle size distribution. |
Palavras-Chave: |
Citrato de sódio; Composición alimentaria; Creamy cheese; Emulsificadores; Hexametafosfato de sódio; Pirofosfato tetrassódico; Propiedades rheológicas; Quesos fundidos; Sal emulsificante; Sodium hexametaphosphate; Tetrasodium pyrophosphate; Tripolifosfato de sódio. |
Thesagro: |
Composição de alimento; Propriedade reológica; Requeijão. |
Thesaurus NAL: |
Emulsifiers; Food composition; Processed cheeses; Rheological properties; Sodium citrate; Sodium tripolyphosphate. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/77659/1/Effect-of-the-type-of-emulsifying.pdf
|
Marc: |
LEADER 02377naa a2200409 a 4500 001 1951742 005 2021-07-06 008 2012 bl uuuu u00u1 u #d 024 7 $a10.1111/j.1750-3841.2012.02797.x$2DOI 100 1 $aCUNHA, C. R. da 245 $aEffect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.$h[electronic resource] 260 $c2012 520 $aThe role of different types of emulsifying salts-sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)-on microstructure and rheology of "requeijão cremoso" processed cheese was determined. The cheeses manufactured with TSC, TSPP, and STPP behaved like concentrated solutions, while the cheese manufactured with SHMP exhibited weak gel behavior and the lowest values for the phase angle (G"/G'). This means that SHMP cheese had the protein network with the largest amount of molecular interactions, which can be explained by its highest degree of fat emulsification. Rotational viscometry indicated that all the spreadable cheeses behaved like pseudoplastic fluids. The cheeses made with SHMP and TSPP presented low values for the flow behavior index, meaning that viscosity was more dependent on shear rate. Regarding the consistency index, TSPP cheese showed the highest value, which could be attributed to the combined effect of its high pH and homogeneous fat particle size distribution. 650 $aEmulsifiers 650 $aFood composition 650 $aProcessed cheeses 650 $aRheological properties 650 $aSodium citrate 650 $aSodium tripolyphosphate 650 $aComposição de alimento 650 $aPropriedade reológica 650 $aRequeijão 653 $aCitrato de sódio 653 $aComposición alimentaria 653 $aCreamy cheese 653 $aEmulsificadores 653 $aHexametafosfato de sódio 653 $aPirofosfato tetrassódico 653 $aPropiedades rheológicas 653 $aQuesos fundidos 653 $aSal emulsificante 653 $aSodium hexametaphosphate 653 $aTetrasodium pyrophosphate 653 $aTripolifosfato de sódio 700 1 $aALCÂNTARA, M. R. 700 1 $aVIOTTO, W. H. 773 $tJournal of Food Science, Chicago$gv. 77, n. 8, 2012.
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Embrapa Acre (CPAF-AC) |