Stručni rad

Determination of Textural Properties of Gouda Cheese

Sven Karlović orcid.org/0000-0002-6117-2063 ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Marina Šimunek ; Vindija d.o.o, Međimurska 6, Varaždin, Hrvatska
Damir Ježek ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Branko Tripalo ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Tomislav Bosiljkov ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Mladen Brnčić ; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Marijana Blažić ; Veleučilište u Karlovcu, Karlovac, Hrvatska

Sažetak

Texture as a manifestation of some rheological properties of foodstuffs is one of the primary organoleptic properties. It has important role in handling, processing and behaviour of the foodstuffs. From consumer aspect, texture is also one of the more important parameters which they use for their buying decisions. Instrumental analysis on TA.HDPlus texture analyzer of five Gouda cheeses from various Croatian producers was conducted. From wide range of textural properties, hardness, work for mastication, elasticity and adhesivity were chosen for testing, as well as for comparing with dry matter content. Hardest (11,88 N ± 1,79) samples have largest share of dry matter (55 %). With decrease of dry matter content, values for hardness, adhesivity and work dropped. Elasticity rise with increase of water content, i.e. largest elasticity was 14,02 mm, with 50 % water content. Work linearly depends on all three measured textural properties. 138,24 mJ was largest measured value for sample,
which contain 55 % of dry matter.

Ključne riječi

gouda; texture analysis; hardness; adhesivity; elasticity

Hrčak ID:

49978

URI

https://hrcak.srce.hr/49978

Datum izdavanja:

30.12.2009.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.107 *