Effect of 1-Monoglycerides on Viscoelastic Properties of Processed Cheese

Figures & data

Figure 1 Influence of type of added 1-monoglycerides with different number of carbon atoms (MAG-8:0, MAG-10:0, MAG-12:0, MAG-16:0, MAG-18:0—concentration 0.25% w/w) on storage modulus G′ and loss modulus G″.

Table 1 Mean content of dry matter (% w/w), fat (% w/w), and pH in processed cheeses produced in the first phase (addition 0.25% w/w saturated 1-monoglycerides in processed cheese)

Type of processedcheese	Type of added 1-monoglyceride	Dry matter content (% w/w)	Fat content (% w/w)	pH
Processed cheese with 50% (w/w) fat in dry matter	None	41.64 ± 0.32	21.18 ± 0.23	5.85 ± 0.01
	C8:0	41.82 ± 0.21	20.84 ± 0.21	5.84 ± 0.02
	C10:0	42.64 ± 0.14	20.55 ± 0.21	5.82 ± 0.01
	C12:0	41.73 ± 0.17	20.30 ± 0.28	5.82 ± 0.02
	C16:0	42.74 ± 0.25	20.24 ± 0.19	5.81 ± 0.03
	C18:0	42.58 ± 0.14	21.20 ± 0.20	5.84 ± 0.01
Processed cheese with 45% (w/w) fat in dry matter	None	42.09 ± 0.25	19.62 ± 0.29	5.82 ± 0.03
	C8:0	43.31 ± 0.23	19.45 ± 0.15	5.78 ± 0.01
	C10:0	42.75 ± 0.15	19.50 ± 0.19	5.77 ± 0.02
	C12:0	43.03 ± 0.22	19.38 ± 0.22	5.80 ± 0.02
	C16:0	43.22 ± 0.18	19.76 ± 0.18	5.77 ± 0.01
	C18:0	42.67 ± 0.10	19.23 ± 0.23	5.76 ± 0.01
(n = 4; mean ± S.D.).

Figure 2 Influence of type of added 1-monoglycerides with different number of carbon atoms (MAG-8:0, MAG-10:0, MAG-12:0, MAG-16:0, MAG-18:0—concentration 0.25% w/w) on storage modulus G′ and loss modulus G″ of processed cheese with 45 and 50% w/w fat in dry matter. Frequency of 1 Hz was arbitrarily chosen.

Table 2 Results of the sensory analysis of processed cheese with addition of 0.25% w/w 1-monoglycerides (expressed as median).∗

Type of processed cheese	Type of added 1-monoglyceride	Sensory evaluation (median)
		Appearance	Rigidity	Spreadability	Flavour	Off-flavour
Processed cheese with 50% (w/w) fat in dry matter	None	2^a	5^a	5^a	2^a	1^a
	C8:0	3^a	5^a	5^a	7^b	7^b
	C10:0	3^a	5^a	5^a	7^b	7^b
	C12:0	3^a	5^a	5^a	7^b	7^b
	C16:0	2^a	4^b	4^b	2^a	2^c
	C18:0	2^a	4^b	4^b	2^a	2^c
Processed cheese with 45% (w/w) fat in dry matter	None	2^a	4^a	4^a	2^a	1^a
	C8:0	3^a	4^a	4^a	7^b	7^b
	C10:0	3^a	4^a	4^a	7^b	7^b
	C12:0	2^a	4^a	4^a	6^c	6^c
	C16:0	2^a	4^a	4^a	2^a	2^a
	C18:0	2^a	4^a	4^a	2^a	2^a
Appearance: 1 – excellent to 7 – very poor, unacceptable; rigidity: 1 – very stiff to 7 – very soft; spreadability: 1 – spreadability is impossible to 4 – optimal spreadability to 7 almost liquid sample; flavour: 1 – excellent to 7 – very poor, unacceptable; and off-flavour: 1 – no recongnizable to 7 – very strong.
∗The values reflecting statistically significant differences in sensory attribute (in columns) are designated with different letters in indexes (P < 0.05); samples with 45 and 50% (w/w) fat in dry matter were evaluated by means of Kruskal-Wallis test separately.

Table 3 Mean content of dry matter (% w/w), fat (% w/w), and pH in processed cheeses produced in the second phase (addition of different amount of saturated 1-monoglycerides with 16 and 18 carbons)

Type of processed cheese	Type of added 1-monoglyceride	Amount of added 1-monoglycerides (% w/w)	Dry matter content (% w/w)	Fat content (% w/w)	pH
Processed cheese with 50% (w/w) fat in dry matter	C16:0	None	41.99 ± 0.36	21.36 ± 0.21	5.77 ± 0.01
		0.1	41.52 ± 0.21	21.16 ± 0.12	5.83 ± 0.01
		0.2	41.71 ± 0.18	21.25 ± 0.14	5.90 ± 0.02
		0.3	41.88 ± 0.11	21.27 ± 0.15	5.88 ± 0.01
		0.4	42.02 ± 0.15	21.58 ± 0.15	5.87 ± 0.02
		0.5	41.78 ± 0.15	21.22 ± 0.22	5.88 ± 0.01
	C18:0	None	41.14 ± 0.18	21.59 ± 0.32	5.87 ± 0.01
		0.1	41.56 ± 0.36	21.78 ± 0.14	5.88 ± 0.02
		0.2	41.25 ± 0.14	21.91 ± 0.12	5.88 ± 0.02
		0.3	41.59 ± 0.16	21.51 ± 0.35	5.89 ± 0.02
		0.4	41.59 ± 0.20	21.28 ± 0.11	5.87 ± 0.01
		0.5	40.88 ± 0.22	20.88 ± 0.32	5.86 ± 0.02
(n = 4; mean ± S.D.).

Figure 3 Influence of different concentration of 1-monoglycerides (MAG-C16:0—1-monopalmitin and MAG-C18:0—1-monostearin) on storage modulus G′ and loss modulus G″of processed cheeses with 50% w/w fat in dry matter. Frequency of 1 Hz was arbitrarily chosen.