TY  - JOUR
AU  - Szafrańska, Jagoda O.
AU  - Muszyński, Siemowit
AU  - Tomašević, Igor
AU  - Sołowiej, Bartosz G.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5840
AB  - This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/fat, the fiber type and the fiber content was significant regarding almost all parameters studied. The computer vision system (CVS) showed that color changes of sauces could be noticeable by consumers. The main factor influencing the change in all products’ hardness was not fat/oil, but added fibers and their concentrations. The highest increase in hardness, adhesiveness and viscosity was observed in products with potato fiber. The value of storage modulus (G′) was higher than the loss modulus (G′′) and tan (δ) < 1 for all samples. Different fibers and their amounts did not influence the water activity of cheese sauces obtained with organic coconut oil (OCO) or anhydrous milk fat (AMF).
PB  - MDPI AG
T2  - Foods
T1  - The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat
IS  - 4
SP  - 759
VL  - 10
DO  - 10.3390/foods10040759
ER  - 

@article{
author = "Szafrańska, Jagoda O. and Muszyński, Siemowit and Tomašević, Igor and Sołowiej, Bartosz G.",
year = "2021",
abstract = "This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/fat, the fiber type and the fiber content was significant regarding almost all parameters studied. The computer vision system (CVS) showed that color changes of sauces could be noticeable by consumers. The main factor influencing the change in all products’ hardness was not fat/oil, but added fibers and their concentrations. The highest increase in hardness, adhesiveness and viscosity was observed in products with potato fiber. The value of storage modulus (G′) was higher than the loss modulus (G′′) and tan (δ) < 1 for all samples. Different fibers and their amounts did not influence the water activity of cheese sauces obtained with organic coconut oil (OCO) or anhydrous milk fat (AMF).",
publisher = "MDPI AG",
journal = "Foods",
title = "The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat",
number = "4",
pages = "759",
volume = "10",
doi = "10.3390/foods10040759"
}

Szafrańska, J. O., Muszyński, S., Tomašević, I.,& Sołowiej, B. G.. (2021). The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat. in Foods
MDPI AG., 10(4), 759.
https://doi.org/10.3390/foods10040759

Szafrańska JO, Muszyński S, Tomašević I, Sołowiej BG. The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat. in Foods. 2021;10(4):759.
doi:10.3390/foods10040759 .

Szafrańska, Jagoda O., Muszyński, Siemowit, Tomašević, Igor, Sołowiej, Bartosz G., "The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat" in Foods, 10, no. 4 (2021):759,
https://doi.org/10.3390/foods10040759 . .