Effect of 1-Monoglycerides on Viscoelastic Properties of Processed Cheese

Abstract

This article deals with the influence of selected 1-monoglycerides (1-monocaprylin, 1-monocaprin, 1-monolaurin, 1-monopalmitin, and 1-monostearin) in a concentration of 0.25% w/w on viscoelastic and sensory properties of the processed cheese with 45 and 50% fat in dry matter after 14 days of storage at temperature of 6 ± 2°C. With increasing number of carbons in the molecule of fatty acid, which is ester-bound in 1-monoglycerides, both the storage G′, and the loss G″ moduli increased in whole frequency range. This enhancement was relatively smaller in the group of processed cheeses with 45% fat in dry matter compared to the group of processed cheeses with 50% fat in dry matter. The additions of 1-monocaprylin, 1-monocaprin, and 1-monolaurin were not sensorial acceptable due to the off-flavour. The effect of addition of 1-monopalmitin and 1-monostearin (from 0.1 to 0.5% w/w) has also been presented.

Keywords:

• Processed cheese
• 1-Monoglycerides
• Viscoelasticity
• Sensory evaluation

ACKNOWLEDGMENT

This work was kindly supported by a project of Czech Ministry of Education, Youth and Sports (Grant No. MSM 7088352101).

Notes

17. ISO Standard No. 8586-1:1993 Sensory analysis—General guidance for the selection, training and monitoring of assessors—Part 1: Selected assessors. International Organization for Standardization: Geneva, 1993.

18. ISO Standard No. 8589:1988 Sensory analysis—General guidance for the design of test rooms. International Organization for Standardization: Geneva, 1988.