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

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2026-04-01 Epub Date: 2026-01-12 DOI:10.1016/j.idairyj.2026.106555

Zuzana Lazárková, Tomáš Gryger, Richardos Nikolaos Salek

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引用次数: 0

Abstract

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.

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选定的水胶体对全脂加工奶酪酱的理化、粘弹性和感官特性的影响

本研究研究了三种多糖水胶体[果胶（PE）、琼脂（AG）和瓜尔胶（GG）]在不同浓度（0.25、0.50、0.75和1.00 % w/w）下对全脂加工奶酪酱（PCS）的理化、粘弹性和感官特性的影响。水胶体（HC）的类型和浓度影响了PCS的性能。随着HC浓度的增加，乳状液稳定性（ES）逐渐增强（P < 0.05）。流变学分析显示，随着HC水平的提高，弹性、粘性和复合模量以及复合粘度、凝胶强度和相互作用因子都有所增加（P < 0.05）。此外，粘度的感官分析支持流变学的发现。此外，感官评估者最喜欢AG和GG浓度分别为0.50%和0.75% w/w的酱汁（P < 0.05）。这些结果证实，所测试的hc在全脂PCS中作为有效的凝胶形成/增稠和稳定剂，增强ES和粘弹性性能，同时改善质地，如感官评价所示。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.