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STABILITY AND RHEOLOGICAL PROPERTIES OF SOME FAT-REDUCED MAYONNAISE WITH DIFFERENT FAT MIMETICS

Cristina Damian

First published: 2018-06-20https://doi.org/10.5593/sgem2018/6.2/s25.076View metrics

Abstract

In mayonnaise formulation various types of oil (sunflower, rice and olive oil) were preliminary used. In the production of low fat mayonnaise, the most sensorially acceptable oils were used. Low fat (LF) mayonnaise was produced at different levels of oil with different types (xanthan gum, XG; agar, A; and a combination of XG and A, 1:1) and levels (0.00, 0.20, 0.40, 0.60, 0.80 and 1.00%) of hydrocolloid gums. All samples were compared to traditional full fat (FF) mayonnaise. The most sensorially acceptable oils were sunflower (SO) and rice (RO) oils. The best LF mayonnaise was formulated with SO and RO at 60%:40% with 0.75% XG/A (1:1). These LF mayonnaises showed lower caloric values, higher water activity, and pH values than the FF. It also showed higher lightness (L*), similar participation of green color ((a*) and lower yellowness (b*) compared to FF mayonnaise.

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Publication details

Title
STABILITY AND RHEOLOGICAL PROPERTIES OF SOME FAT-REDUCED MAYONNAISE WITH DIFFERENT FAT MIMETICS
Authors
Cristina Damian
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future
Publisher
STEF92 Technology
Year
2018
Pages
573-580
SWS Citekey
Damian201825573580
ISSN
1314-2704
ISBN
978-619-7408-51-5
Language
en
Publication type
Conference Paper
Keywords
mayonnaiseoil contentrheologysensory characteristics
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