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Rheology of Swiss Cheese Fondue
[Image: see text] Cheese fondue is a popular Swiss dish prepared by melting cheese under the addition of wine, starch, and seasoning. The flow behavior or rheology of fondue is crucial for mouthfeel, flavor release, and the tendency of fondue to cling to the bread. Fondue is a complex multiphase sys...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical Society
2019
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6648832/ https://www.ncbi.nlm.nih.gov/pubmed/31459386 http://dx.doi.org/10.1021/acsomega.8b02424 |
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author | Bertsch, Pascal Savorani, Laura Fischer, Peter |
author_facet | Bertsch, Pascal Savorani, Laura Fischer, Peter |
author_sort | Bertsch, Pascal |
collection | PubMed |
description | [Image: see text] Cheese fondue is a popular Swiss dish prepared by melting cheese under the addition of wine, starch, and seasoning. The flow behavior or rheology of fondue is crucial for mouthfeel, flavor release, and the tendency of fondue to cling to the bread. Fondue is a complex multiphase system whose rheology is determined by the interactions of its colloidal ingredients. We establish cheese fondue as a water-continuous system with dispersed fat droplets, charged caseins, and starch granules. Irreversible phase separation, a common issue in fondue preparation, may be prevented by addition of a critical minimum starch concentration. Fondue was found to be a shear-thinning yield stress fluid, which is desirable for mouthfeel and facilitates fondue to cling to the bread for consumption. Fondue showed a viscoelastic stress response around the gel point (G′ ≈ G″), which is proposed as crucial for the balance of orally perceived gumminess (G′) and liquidity (G″). Ethanol addition and lowering pH toward the isoelectric point of casein, as associated with wine addition, decrease fondue viscosity due to a decrease in casein micelle size. Below the isoelectric point of casein, fondue is unstable and phase separates, potentially impeding fondue digestion. Thus, fondue rheology is governed by the complex colloidal interactions within its ingredients, and ultimately determines fondue eating experience. |
format | Online Article Text |
id | pubmed-6648832 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | American Chemical Society |
record_format | MEDLINE/PubMed |
spelling | pubmed-66488322019-08-27 Rheology of Swiss Cheese Fondue Bertsch, Pascal Savorani, Laura Fischer, Peter ACS Omega [Image: see text] Cheese fondue is a popular Swiss dish prepared by melting cheese under the addition of wine, starch, and seasoning. The flow behavior or rheology of fondue is crucial for mouthfeel, flavor release, and the tendency of fondue to cling to the bread. Fondue is a complex multiphase system whose rheology is determined by the interactions of its colloidal ingredients. We establish cheese fondue as a water-continuous system with dispersed fat droplets, charged caseins, and starch granules. Irreversible phase separation, a common issue in fondue preparation, may be prevented by addition of a critical minimum starch concentration. Fondue was found to be a shear-thinning yield stress fluid, which is desirable for mouthfeel and facilitates fondue to cling to the bread for consumption. Fondue showed a viscoelastic stress response around the gel point (G′ ≈ G″), which is proposed as crucial for the balance of orally perceived gumminess (G′) and liquidity (G″). Ethanol addition and lowering pH toward the isoelectric point of casein, as associated with wine addition, decrease fondue viscosity due to a decrease in casein micelle size. Below the isoelectric point of casein, fondue is unstable and phase separates, potentially impeding fondue digestion. Thus, fondue rheology is governed by the complex colloidal interactions within its ingredients, and ultimately determines fondue eating experience. American Chemical Society 2019-01-14 /pmc/articles/PMC6648832/ /pubmed/31459386 http://dx.doi.org/10.1021/acsomega.8b02424 Text en Copyright © 2019 American Chemical Society This is an open access article published under an ACS AuthorChoice License (http://pubs.acs.org/page/policy/authorchoice_termsofuse.html) , which permits copying and redistribution of the article or any adaptations for non-commercial purposes. |
spellingShingle | Bertsch, Pascal Savorani, Laura Fischer, Peter Rheology of Swiss Cheese Fondue |
title | Rheology of Swiss Cheese Fondue |
title_full | Rheology of Swiss Cheese Fondue |
title_fullStr | Rheology of Swiss Cheese Fondue |
title_full_unstemmed | Rheology of Swiss Cheese Fondue |
title_short | Rheology of Swiss Cheese Fondue |
title_sort | rheology of swiss cheese fondue |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6648832/ https://www.ncbi.nlm.nih.gov/pubmed/31459386 http://dx.doi.org/10.1021/acsomega.8b02424 |
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