The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% <i>w</i>/<i>w</i>) on the physicochemical, viscoelastic, textur...

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Bibliographic Details
Main Authors: Anna Vincová, Kristýna Šantová, Vendula Kůrová, Alena Kratochvílová, Veronika Halámková, Markéta Suchánková, Eva Lorencová, Daniela Sumczynski, Richardos Nikolaos Salek
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
cream cheese
hydrocolloids
viscoelastic properties
κ-carrageenan
furcellaran
ι-carrageenan
Online Access:https://www.mdpi.com/2304-8158/12/8/1602

Internet

https://www.mdpi.com/2304-8158/12/8/1602

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