Please use this identifier to cite or link to this item:
Research center of Embrapa/Collection: Embrapa Acre - Artigo em periódico indexado (ALICE)
Date Issued: 2012
Type of Material: Artigo em periódico indexado (ALICE)
Authors: CUNHA, C. R. da
Additional Information: CLARISSA RESCHKE DA CUNHA, CPAF-AC; Maria Regina Alcântara; Walkiria H. Viotto.
Title: Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.
Publisher: Journal of Food Science, Chicago, v. 77, n. 8, 2012.
Language: en
Keywords: Creamy cheese
Sal emulsificante
Citrato de sódio
Hexametafosfato de sódio
Tripolifosfato de sódio
Pirofosfato tetrassódico
Composición alimentaria
Sodium hexametaphosphate
Quesos fundidos
Propiedades rheológicas
Tetrasodium pyrophosphate.
Description: 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.
Thesagro: Requeijão
Composição de alimento
Propriedade reológica
NAL Thesaurus: Processed cheeses
Food composition
Sodium citrate
Sodium tripolyphosphate
Rheological properties.
Data Created: 2013-02-28
Appears in Collections:Artigo em periódico indexado (CPAF-AC)

Files in This Item:
File Description SizeFormat 
Effectofthetypeofemulsifying.pdf831,67 kBAdobe PDFThumbnail

FacebookTwitterDeliciousGoogle BookmarksMySpace