The objective of this study was the evaluation of different fibres (bamboo, acacia, potato or citrus) addition on texture, rheological and sensory properties of acid casein processed cheese sauces. Fibres used in production of sauces had an impact on the texture, viscosity, viscoelastic and sensory properties. The largest increase in viscosity was observed in products with addition of potato fibre, which have good water holding and adsorption capacity. Processed cheese sauce with the addition of citrus fibre was characterised by the highest values in general, and the increase of this feature in the tested samples was regular. Adhesiveness was the highest in products with 1% addition of every fibre. The lowest values of viscosity single shear, G′ and G″ moduli, among all tested, had sauces with acacia fibre. Moreover, they had the most thin liquid consistency, which was different from preferred one.

中文翻译：

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不同纤维对酸性酪蛋白加工的奶酪酱的质地，流变学和感官特性的影响

这项研究的目的是评估添加不同纤维（竹，金合欢，马铃薯或柑桔）对酪蛋白酸干酪酱的质地，流变和感官特性的影响。用于调味料生产的纤维对质地，粘度，粘弹性和感官特性有影响。在添加了马铃薯纤维的产品中观察到最大的粘度增加，这些产品具有良好的保水和吸附能力。通常，添加了柑桔纤维的加工奶酪酱的特征是最高值，并且在测试样品中此特征的增加是规律的。在每种纤维中添加1％的产品，其粘合性最高。粘度单剪切的最低值，G'和G”在所有测试中，模量都含有相思纤维调味料。而且，它们具有最稀的液体稠度，这与优选的液体稠度不同。