首页|The effect of lc- and iota-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage
The effect of lc- and iota-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage
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NSTL
Elsevier
The aim of the work was to compare lc-carrageenan and iota-carrageenan (in concentrations 0.025-0.150 g/100 g) application to cream desserts (dry matter content 44 g/100 g and fat content 38.5 g/100 g) and evaluate their viscoelastic properties and sensory quality. Sample properties were monitored during 28 d (6 +/- 2 degrees C). During storage a slight decrease in the pH of the samples was monitored. Furthermore, the increasing addition of lc- and iota-carrageenan resulted in complex modulus (G*) and gel strength (AF) values increase (P < 0.05). In all samples, regardless of the type and concentration of carrageenan, a significant increase in the values of firmness was observed during storage. In general, the G* and AF were higher in the samples with lc-carrageenan compared to products to which iota-carrageenan was applied (P < 0.05). Moreover, all samples were characterised as homogenous and no water release and no off-flavour (P >= 0.05) were detected. The suggested concentration of both tested carrageenans in order to obtain products with desired properties lies in the range of 0.050-0.125 g/100 g.
NSTL
Elsevier
